Ingredients: medium gluten flour (oil skin) 220g, water (oil skin)115g, corn oil (oil skin) 22g, salt (oil skin) 5g, medium gluten flour (oil cake) 60g and corn oil (oil cake) 30g.
Accessories: 2 shallots, proper amount of salt, 20g of egg liquid and proper amount of white sesame.
1, the oily skin material is put in a basin and evenly mixed and kneaded into a smooth dough, the crispy material is stirred into a ball with chopsticks, kneaded evenly, covered with plastic wrap and left to stand for 20 minutes.
2. The pastry is divided into 12 small doses.
3. The crust dough is divided into 12 small doses.
4. Wash the shallots, dry them and chop them.
5. Put it in a bowl, add a little vegetable oil and mix well.
6. Roll the oil skin into pieces and put a pastry on the oil skin.
7. Wrap the pastry in an oil bag.
8. Roll it into a tongue shape and roll it up from top to bottom. Wrap with plastic wrap to prevent the oil skin from cracking.
9. Do everything well.
10. Take out the first one and roll it out again.
1 1, folded on both sides. Turn it 90 degrees.
12, "Long".
13, sprinkle with salt and chives.
14, folded on both sides.
15, turn 90 degrees, and flatten.
16, brush the egg liquid.
17, stained with white sesame seeds.
18, all ready, let stand for 20 minutes.
19, put it into a preheated oven and fire it for 200 degrees 15 minutes.
20. Finished products.