Oil skin material: common flour 120g, lard 35g or vegetable oil, sugar 10g, and boiling water 50g (about 85 degrees).

Crispy material: 70g ordinary flour, 35g lard or vegetable oil.

Filling material: 50 grams of self-made dental floss.

working methods

1 Mix the oil skin and pastry materials respectively and knead them into smooth dough, then put them into fresh-keeping bags and refrigerate for 30 minutes.

2. Take it out and divide it into 10. The oil bag is crisp (like jiaozi) and rolled into a cow tongue. Roll up the plastic wrap from top to bottom and relax 15 minutes. Then flatten the roll into long strips, and roll the plastic wrap from top to bottom to relax 15 minutes.

3. Press the thumb between the small rolls, pinch both ends and flatten them into round pieces, wrap them with meat floss, and relax with plastic wrap under the cover 15 minutes.

4. Squeeze the cake embryo with the palm of your hand, put a little oil in the pot, fry it on low heat until both sides turn yellow, then put it in a preheated oven 180 degrees, and bake it in the middle layer 15 minutes.

If there is no oven, you can fry it directly in a flat pan. Put a little more oil on the bottom of the pot. The oil temperature is 50% hot. Add the cake embryo and fry slowly until both sides are golden, and the cake crust is completely bulging.