50 grams of eggs

95 grams of oil

Water105g

80 grams of sugar

Production time: 10 minute.

Number of people dining:

step

1

Weigh 200 grams of flour.

2

Add oil 15g.

three

Add water 105g.

four

Stir with chopsticks to form floc.

five

Then knead it into a smooth oil crust, cover it, and wake it for half an hour. The dough will be softer.

six

Take flour 100g.

seven

Add 50 grams of oil.

eight

Stir until crisp, cover and wake for half an hour.

nine

80g ordinary flour is put on a baking tray, preheated at 175℃, and baked for 10 minute until it changes color.

10

Take 80g of white sugar.

1 1

Add 30 grams of oil.

12

Add the baked flour.

13

Stir into sugar stuffing

14

Oil skin material is rounded

15

Put the cake in and wrap it up.

16

Roll it into a rectangle and use high powder to prevent sticking.

17

reach

18

Divided into 16 doses

19

Take a dose

20

Wrap both sides.

2 1

Pack cakes like this.

22

roll

23

Add sugar stuffing

24

to buckle up

25

Turn it over and put it away.

26

Round and thin.

27

Put it on a baking tray covered with oil paper.

28

Brush each cake blank with egg liquid.

29

Preheat the oven to 220 degrees, middle layer, 8 minutes.