A. white oil 100g, horse unicorn 300g, low-gluten flour 200g, b. medium-gluten flour 200g, egg 1, lard 50g, water 100g, c. fine sugar 250g and boiled water 65438+.

working methods

1. Material A was mixed and kneaded to form an oil core. Take a tray, sprinkle a little low-gluten flour on the bottom of the tray to prevent sticking, then spread an oil core on the tray and put it in the refrigerator for about 2 hours.

2. Mix and knead the material B until it is smooth, make an oil skin, and open the oil skin stick to twice the oil core area of the method 1.

3. Put the oil bag in method 2 into the oil core refrigerated in method 1, press it outwards with a stick, then fold it 3 times from the left and right sides, repeat the action of opening the stick and then folding it 3 times, and put it in the refrigerator for 30 minutes.

4. Mix the material C into syrup, then mix the material D, pour it into the syrup, and finally filter it with a filter screen to get the egg tower water for later use.

5. Take out the skin refrigerated in Method 3, and the stem thickness is about 0.8 cm. Then, press the skin into the egg tower mold and pinch off the excess skin with your thumb, and repeat the action until the material is used up.

6. Fill the middle of the egg tower in method 5 with water for about 8 minutes, repeat the action until the materials are used up, put it in the oven, and bake at 250℃ for about 12 minutes.