Water-oil skin surface:

One catty of high-gluten flour, one or two sugars, one or two lard, one egg and about six or two water.

Oil core surface:

A kilo of low-gluten flour, five taels of lard.

Production process:

(1) Production of water-oil skin:? Add sugar, lard, eggs and water into high-gluten flour, knead into soft dough, and seal it with plastic wrap for later use.

(2) Oil core? : Rub lard evenly, then add flour and knead evenly, then put it in a square plate and seal it with plastic wrap for later use.

(3) Roll the oil skin to twice the size of the oil core, then put the oil core on it, then wrap the oil core with the oil skin, then roll it into a rectangular piece and fold it in half (just three folds), then roll it into a rectangular piece, roll it up from top to bottom, wrap it up and roll it into a round cake.

The recipe of pastry.

Hair gel formula:

One catty of flour, five grams of yeast, five grams of baking powder, one or two sugars, and about six or two waters.

Oil core formula

Half a catty of flour and a proper amount of soybean oil.

Production process:

(1) How to make dough? Put the flour into a pot, add yeast, baking powder and sugar, stir well, then add water and knead into dough, and then double it.

(2) Making pastry: put the flour into the pot, then pour the cooked soybean oil into the flour (while stirring) and stir it into a thin paste.

(3) Roll the dough into rectangular pieces, then spread the dough on it (it must be spread evenly), then roll up the dough, and then wrap it with a dose to bake it.

Tips:

1. The ratio of water, oil and skin to cakes should be appropriate.

2. The hardness and hardness of water-oil skin and pastry should be consistent.

3. When rolling the skin to crisp, gently knead it with both hands to make the crispy layer even, which is very important and appropriate.

4. When rolling the skin crisp drum, the thinner the 5 ~ 6 cm on the left and right sides, the better, and cut off these two parts and put them on the upper and lower sides, and then roll them, so as to avoid the appearance of facial bones in the center of the round crisp and make the crisp lines clear and uniform.

5. When the skin is brittle, don't roll it too tightly on the roller to avoid being brittle during molding.

6. After crispness, cover it with a clean and moist cloth to prevent crust from affecting molding. Generally, you should make it while making it crisp.

Summary:

Crispy noodles are made up of two different kinds of noodles, which are folded to form layers. Because one layer is the water surface and the other is the oil surface, the oil surface will melt when heated, forming a crispy layer, so it tastes particularly crisp.

Finally, I found a tutorial for everyone to open a crisp map. The method of making shortbread is similar to this, but it doesn't need to be opened so many times. Just open one and roll it three times.