mid-gluten flour

200 grams

cake flour

120g

condiments

Cooked peanut kernel

100g

White granulated sugar

50 grams

Cooked sesame

50 grams

boiling water

Proper amount

oil

120g

step

1. Stir-fried peeled peanuts are broken with a cooking machine.

2. Add sugar to peanuts and stir-fry sesame seeds.

3. Stir well.

4. Live the oil skin well: 200 grams of medium gluten flour, 0/00 grams of water/kloc and 60 grams of oil;

Crispy: 120g low-gluten flour, 60g oil.

5. Divide the oil skin and pastry into two parts and cover them with plastic wrap to keep them moist.

6. After the loose oil skin is flattened by hand, it is wrapped with pastry; You can hold the dough with your left hand and push it up slowly with your right hand.

7. Open it.

8. After relaxing, repeat the previous "Slim, Fold, Fold, Cover with plastic wrap, and relax 15 minutes.

9. Gently lift the oil skin by hand and fold it from top to bottom like a quilt; Fold from bottom to top; Cover with plastic wrap and relax 15 minutes.

10. Extrude the pastry with a die.

1 1. Wrap the stuffing, compact the edge with a fork, prick the surface several times with a toothpick (it won't crack when baking), and put it in a baking tray.

12. Brush the surface with egg liquid.

13. Preheat the oven for 200 degrees, bake it for 15-20 minutes, and then take it out to cool.

14. Take it out and let it cool.