Oil skin: low powder:110g lard: 30g sugar: 20g water: 50g,

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

Stuffing: a little onion and oil.

method of work

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

2. Wrap the pastry in an oil bag

3. Wrap it and flatten it

4, rolling length

5,3 1

6. Fold the other third 1

7, change the direction, "long

8. Repeat steps 5 and 6.

9. Roll it out again.

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

1 1, rolled up from one side.

12, rolled to the middle

13, roll it up

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

15, flatten each paragraph.

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

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

Tips

1, using the pan directly saves time and tastes good.

2. This cake is made with three folds in order to make it crisp and have more layers.

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