Flour (home with what kind of use) 200 g water 130 g cooking oil 50 g salt 3 g flour (frying shortening) 50 g cooking oil (frying shortening) 40 g salt (frying shortening) 5 grams of meat (because my son does not eat pork, so the use of chicken) 100 grams of green onions and ginger (and the meat stuffing) a little sesame oil, soy sauce, cooking oil, five-spice powder, salt (and meat stuffing) moderate

Steps 1

Steps 1

Steps 1

Cooking Oil, cooking oil, five-spice powder and salt (and meat stuffing) After mixing, set aside for an hour and set aside.

Step 2

Make the filling. Cut the chicken into small slices or cubes, add the green onion and ginger, add the other seasonings, and mix well.

Step 3

Fry the crispy oil. You can slightly more oil, put the noodles, salt in a bowl, when the oil is hot, pour into the bowl, mix well, set aside.

Step 4

After the dough has risen, roll it out into a thin sheet, and put some dry flour on it if it is too sticky. Then pour the cooled shortening over it and spread it well.

Step 5

Roll up the pastry sheet, cut it into six equal pieces, and pinch the ends together.

Step 6

Flatten the sections and set aside for five minutes.

Step 7

Roll out the dough, pinch it up like a bun, put the pleated side underneath and press it flat.

Step 8

Brush the top of the baklava with water, sprinkle the sesame seeds on top, and press down to prevent them from falling off too easily. The pastry can be pressed as flat as possible, and it will fluff up when baked. Preheat the oven at 200 degrees for five minutes. Top layer, bake 20 minutes. You can adjust the time according to the temperature of your oven, and always look at the color to increase or decrease the time.

Step 9

Crispy pancakes, success!