Oil rice noodle

220g medium gluten flour

Water100g

Fine sugar 16g

3 grams of salt

75 grams of corn oil

crisp

Medium powder 150g

70 grams of corn oil

condiments

Some onions

Stewed pork with bamboo shoots

Some soy sauce.

Some white sesame seeds

Re-rolling sesame cakes-an exploratory version?

Prepare ingredients, chop onions, don't chop onions. Chopped bamboo shoots and stewed pork. Mix the oil skin materials and knead the film. Crispy materials are mixed and fully rubbed with disposable gloves. Crispy oil skin for 30 minutes.

Divide the oil skin into 40g pieces and the pastry into 20g pieces, each piece is 10 piece. The oil bag is well covered, and the tiger's mouth is closed and closed. Wake up for five minutes. Then flatten the dough by hand and roll it into a tongue.

Coated with bamboo shoots and braised powder, parents who like rich flavors can play more boldly.

Roll up the dough.

Small rolls sit in rows, with a net setting of 10min.

Take a small roll, roll it into long strips and add chives.

Roll it up This volume is shorter and fatter than the first one.

Press down along the cross section of the roll to form mosquito repellent cake, and continue proofing 10min.

When you roll out the mosquito-repellent incense cake, you can see that the dough is as thin as a cicada's wing, and it will break when you blow it.

Brush with gravy, sprinkle with chopped green onion and sesame seeds, and the fragrance of chives and sesame seeds is ready to go into the furnace.

The oven will fire when it is preheated to 220 degrees. The middle layer was baked at 265438 00℃ for 65438 05 minutes. Come out! It smells great. Wow!

This is the flavor of leek meat sauce, which is slightly heavier than the last time and has a stronger sauce flavor. Roll out the mosquito-repellent incense cake, spread the gravy, sprinkle with bamboo shoot stew powder, and sprinkle with sesame 2 10/min. Take out the baking tray, quickly brush with soy sauce, sprinkle with chopped green onion and bake for 3-4 minutes.