Oil skin: low-gluten flour 1cup (1cup=250ml), vegetable oil 1/4cup water 1/4cup.

Crispy: low gluten 1/2cup vegetable oil 1/4cup.

Stuffing: half a bag of mustard tuber, one spoonful of vegetable oil, one spoonful of soy sauce and half a spoonful of sugar.

working methods

1. Skin: 1. Mix the oil skin and pastry materials evenly and knead into dough. 2. Roll the dough into cakes respectively and spread the dough on the oil skin. 3. Fold it in half and then fold it in half and roll it into a rectangular cake. 4. Roll into long strips, cut into six equal parts, cover with plastic wrap and wake up for about ten minutes.

2. stuffing: 1. Wash dried plums with water, chop and cut into pieces. 2. Dried prunes and pickled mustard tuber are mixed with oil, soy sauce and sugar.

3.Wrap: 1。 Take a portion of skin, roll it into a cake, add stuffing and press it into a round cake. 2. Wipe a little water and dip the sesame seeds.

4. Branding: add a little oil to the pot and heat it, and brand it on each side with a small fire for about five minutes.