Materials:

Flour, cooking oil, bean paste or taro paste

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Method:

The production of white cake crust is divided into water, oil skin and crisp heart. The water-oil skin is made by using 500 grams of flour, adding 150 grams of edible oil and 200 grams of clear water, stirring evenly, kneading into dough, and standing for 1 hour; Crispy heart is made of 500 grams of flour, 250 grams of peanut oil, and kneaded evenly. Divide the water-oil skin and pastry into 30 pieces, thin the water-oil skin to wrap the pastry, let it stand for a while, press it into strips with a flour stick, fold it in half and fold it into strips, roll it into a round strip by hand, let it stand, stand it up with your hands, press it with a flour stick, press it into a thin circle with a diameter of about 6 cm, wrap it with sweet stuffing (bean paste or taro paste), and wrap it with your palm.