Oil skin: low powder: 1 10g lard: 30g sugar: 20g water: 50g,

Crispy: low flour: 60 g lard: 30 g,

Stuffing: a little onion and oil.

working methods

1, after the lard melts, add low flour to make a crisp cover (let stand for 20 minutes), and after the lard melts, add white sugar, water and low flour to make an oil cover (let stand for 20 minutes).

2. Wrap the pastry in an oil bag

3. Wrap it up and flatten it

4. Rolling length

5, 30% off at 1.

6. Fold another third 1.

7, change direction, "long

8. Repeat steps 5 and 6.

9. Push it out again.

10, with oil, salt and chopped green onion on it.

1 1, rolled up from one side.

12, roll to the middle.

13, roll it up

14, cut into sections of the same size with a knife.

15, flatten each segment.

16, put oil in the pot and bake it until golden brown.

17, or you can put oil in the baking tray, put the cake in, and preheat the oven for about 20 minutes 180 degrees on the second floor.

skill

1, use the pot directly, which is time-saving and delicious.

This cake is made of three layers, in order to make it more crisp and layered.

3, the oil in the pot, not too much, can be cooked. So this cake is not greasy.