Main Ingredients

Wheat Flour

250g

Lard

110g

Water

75g

Accessories

Oil

Amount

Salt

Moment

Sesame Sesame Seeds

Amount<

Scallion

Measurement

Steps

1. For the oil crust: 100g of flour, 60g of lard;

For the water crust: 150g of flour, 50g of lard, 75g of water, and 20g of sugar; 20 minutes in molasses

2. Divide the ingredients for the oil crust and the water crust into 12 portions each, and form into a small ball.

3. Take one part of the water skin and roll it out, put one part of the oil skin and spread it out with your hands

4. Then roll it up

5. Roll it out into a long sheet

6. Roll it up and roll it out again

7. Roll it up, and press it into a round dessert from the top to the bottom, and then do it for 10 minutes in the molasses.

Rolled into a round skin, sprinkled with chopped green onion and salt, here you can not add oil

8. Rolled up, flattened, sprinkled with sesame seeds, rolled out ~

9. pan put a little oil (vegetable oil is recommended, the lard and noodles have been very greasy O(∩_∩)O ~), put the bakuang biscuits billet

10. with the smallest fire and slowly fry until both sides of the golden brown, this is a very test of This is a very test of patience link Oh, in the middle of the best do not cover the lid ~

11. out of the pot Hello, crispy delicious, want to take a bite of O(∩_∩)O ~

Tips

1. lard to put in the pot to heat and melt a little Oh, do not lard cooled and then and the noodles;

2. because it is the lard and the noodles, so the branding of the time to use vegetable oil it;

3. I personally think it tastes better when it's cooled, and it's a bit mushy when it's hot;

4. You can put your favorite filling, meat filling, bean paste filling, and sugar filling are all a good choice.