Crust material: 120g of flour, 35g of lard or vegetable oil, 10g of sugar, 50g of boiling water (about 85 degrees)

Crisp material: 70g of flour, 35g of lard or vegetable oil

Filling material: 50g of homemade meat floss

Methods

1, respectively, the crust, crisp material Mix and knead into a smooth dough, and refrigerate in a plastic bag for 30 minutes.

2. Divide into 10 equal portions. The oil skin wrapped shortcrust (wrapped dumplings like), closed upward rolled into a cow tongue. Roll up from top to bottom, cover with plastic wrap and loosen for 15 minutes. Roll out the dough into a long strip, cover with plastic wrap and relax for 15 minutes.

3. Press down on the center of the roll with your thumb, pinch the ends, flatten and roll into a disk, wrap in meat loaf and cover with plastic wrap.

4, with the palm of your hand to flatten the cake embryo, pan put a little oil, frying on low heat until both sides are yellow, and then put into the preheated oven at 180 degrees, the middle layer of the baking can be 15 minutes.

5, if you do not have an oven, you can directly put the pan frying, oil should be a little more to cover the bottom of the pan, the oil temperature of 50% hot, into the cake embryo frying slowly over low heat until both sides of the golden brown, the pie crust is completely bulging can be removed from the pan.