Medium gluten flour100g

30 grams of oil

Inverted syrup 70g

2 grams of water

Recipe practice:

1. Prepare all the materials (I have put the oil and syrup together. Last time I put peanut oil, I found it was better. )

2. Put the scooped water into the syrup ―― The oil, syrup and scooped water are completely mixed together.

Sift in flour.

4. Knead into dough, wrap it with plastic wrap and refrigerate for more than 30 minutes.

When the dough is refrigerated, the stuffing can be divided into equal parts (I prefer to eat the outer skin, so 50 grams of mold, 25 grams of skin, 20 grams, only 45 grams, which looks good, not so thick. )

6.let's get started

7. Close your mouth, this is a bit uneven.

8. Put it into the mold and flatten it.

9. Then put it on the baking tray.

10. Leave some space between them and you can bake. Bake at 180℃ and 170℃ for about 5 minutes, air dry the surface and brush the egg liquid.

1 1. After brushing the liquid (adding water to the egg yolk is effective), bake 15 minutes.