material

Ordinary flour 200 grams

Lard 30 ml, b

Egg 1, b

40 ml of water, b

Peanut oil10ml, b

Roasted peanuts

Fried sesame seeds

Fine coconut paste

refined sugar

Oil angle method

First, prepare stuffing: stir-fry peanuts and sesame seeds and let them cool. Put peanuts in a plastic bag, mash them gently with the back of a knife, pour them into a bowl, add sesame seeds, coconut and sugar and mix well. Taste it. The specific amount can be increased or decreased according to personal preference.

Heating lard in a microwave oven until it is dissolved; The eggs are scattered.

Sieve the flour and put it in a container.

Mix the materials of material B evenly, slowly add them in stages, and mix evenly.

First, stir it into dough with chopsticks.

Then rub it by hand until the dough is smooth.

Divide the dough into several equal parts, take a dough and roll it into medium-cooked dough with a rolling pin.

Sprinkle a little flour on the workbench and press the rolled dough into a circle with a glass.

Take a piece of dough and add a proper amount of stuffing.

First, knead along both sides of the round dough to prevent the stuffing from leaking out.

Try to pinch the edge of oil angle as thin as possible, then gently lock it with your nails along the edge and knead it into hemp rope.

Look good.

Sprinkle flour on the plate and put in the prepared oil angle green body.

Put oil in the pot. When the oil is heated to the point where the chopsticks will foam when put down, put the oil angle and fry it in the pot. Turn to medium fire. When frying, be sure to stir fry on both sides.

Deep-fry until golden brown, take out, control oil with kitchen blotting paper, thoroughly cool and put in a sealed container, which can be stored for 2-3 weeks.