Nostalgia for the old flavor! Teach you the old-fashioned taste of baklava, crispy and delicious, the layers are quite fascinating:

Ingredients: sesame seeds moderate

Water-oil crust: 300g of medium gluten flour, 2g of salt, 140g of hot water, 50g of cold water, 15g of salad oil or olive oil

Shortening: 90g of low-gluten flour, 60g of lard or other oils

Sweet filling: 50g of low-gluten flour, palm sugar or sugar 100g

1, medium flour and salt scales inㄧ up; low flour and lard scales together; sugar and low-flour scales together, then pour into the boiling water, while pouring to use a fork or chopsticks to stir, so that the flour can eat the hot water, mixing the flour after the good as in the photo, and then pour into the cold water and oil, and once again, with a fork or chopsticks mixing well to see the dough into a ball, cover and rest for a while, it will be easier to knead the smooth.

2, the shortening of the production: can be replaced by lard or any kind of oil that you have at home, but it is best not to choose too much flavor oil. After mixing the two, put it in the refrigerator, then make the sugar filling, weighing the ingredients and mixing them well. Remove the dough and knead it until it forms an even surface that doesn't stick to your hands. Hot noodles are soft, so you don't need to knead them excessively hard, but mainly to make them well kneaded. Cover the kneaded surface with plastic wrap and let it rest loosely.

3. Weigh the yakisoba noodles and divide them into 10 pieces, each about 50-51g, then flatten and knead them in order. After relaxing, the dough will become very soft and delicate. Starting from the first kneaded dough rod, use the rod stick to rod the dough into a cow tongue shape, and use a spoon to smear the shortening in the middle, leaving space all around, don't smear it, and leave a little bit of space at the end to facilitate the adhesion, slowly roll up the cow tongue shape crust, flatten both sides while rolling up, and then finally pinch both ends and the closure completely together to complete the process in order! 10 noodles.

4, then turn the dough into a straight direction, the closure facing up, gently rod into a long strip, folded into three folds, turn the head straight, and then rod into a long strip, rolled up, and then pressed down from the center, so that the two ends are together, slightly pressed, and then cover up the relaxation; all the rod is completed, take the first rod, flatten the rod into a slice.

Add 3-4 tsp. of the sugar filling, and pinch it tightly. Turn the dough downwards, shape it slightly and then gently shape it into a round or oval; preheat the oven to 170 degrees Celsius; brush the top of the dough with water, dip it in sesame seeds and line it up on a baking sheet lined with baking paper.

5, into the oven to bake 25 minutes until the yakisoba puffed up, the surface color can be, put the next day, you can simply use a pan without oil, sprinkle 1 point of cold water on the side of the pan, cover the pan with a low heat and heat until the water is evaporated.