1 is a sugar-based production method. But the crispness time is short and the taste is not very good.

2. It is made by baking cakes wrapped in the outer layer of cakes. The manufacturing process is more complicated! But the effect is ideal and the taste is very new!

The proportion of ordinary shortbread: 38 eggs, 4.5kg sugar, 3kg flour, BP about 10 ~ 15g, a little water, a little salad oil, 180~ 190. Brush the mold with oil!

Pastry-wrapped cake formula: Sponge cake or Qifeng cake can also be wrapped in pastry, and the shape is self-determined.

Bake cakes at mid-point baking temperature, and the surface decoration can be customized.

Mix 300g of flour, maltose15g, cooked lard120g, and 45g of sugar, add boiling water175g, and knead into oil-water noodles.

3. Add 200 grams of flour to 90 grams of cooked lard and knead it into crispy noodles.

4. Put the crispy bread into the oily surface and press it upward to seal it. Sprinkle dry flour on the chopping board and roll the dough into a 3 cm thick dough.

5. Divide the big cake into two pieces, roll each piece into long strips, and then make 40 pieces.

6. flatten the agent and wrap it in Qifeng cake. 7. Bake for 3-5 minutes.