Oil skin: high gluten flour 100g low gluten flour 100g lard (butter or ghee) 40g powdered sugar 40g boiled water 70g cold water 70g?

Crispy: 90g low-gluten flour, 33g lard (butter or ghee)?

Sugar stuffing: low-gluten flour 175g powdered sugar 150g maltose 150g cooked white sesame 20g water 75g?

Exercise:?

1) Oil skin: Pour 70g boiling water into flour and stir well, then add lard, powdered sugar and cold water in turn and stir well. After kneading into balls, wrap them with plastic wrap, about 15 minutes. ?

2) Crispy: Mix and knead the flour and lard evenly, wrap it with plastic wrap, and simmer for a while with low fire to fully blend the flour and oil.

3) Sugar stuffing: Mix flour and powdered sugar, add maltose, stir first, then add water several times, depending on the sugar stuffing (I put too much today, which is a little wet), and finally add cooked white sesame seeds and knead well.

4) After baking, the oil skin and pastry are divided into 10 portions.

5) Roll the dough into balls, roll the dough into round pieces, wrap the dough bag, seal it, roll it flat, and then roll it up. Put each dough in plastic wrap 10 minute.

6) Roll it flat again, roll it up and put the plastic wrap 10 minute.

7) Roll it flat for the last time, roll it up and put the plastic wrap 10 minute. ?

Remarks: Step (5, 6 and 7), roll the dough flat, roll it up and bake it for three times. This is to make the noodles and oil fully integrated and make the snacks taste better. Hee hee, but it's more troublesome to do it. ?

8) Pick up a dough, roll it into a circle, wrap it in sugar, close it, shape it upside down, and roll it into an ellipse. ?

9) 200, 15 minutes