Main ingredients water-oil crust dough: wheat core wheat flour 200g warm water 120g corn oil 40g shortening dough: pastry flour 120g oil 55g

Supplementary ingredients sugar shortening filling: 60g cooked flour 60g granulated sugar 60g cooked corn oil 20g

Home made sugar shortening practice

1.

First of all, prepare the water-oil crust dough and shortbread dough ingredients, the water oil skin with medium gluten flour, shortbread with low gluten flour to do.

2.

Then make the dough for the shortcrust, add 200g of flour to a bowl, pour in 120g of warm water in small batches, stir with chopsticks to form cotton wool, then add 40g of corn oil.

3.

Knead the dough with your hands to form a smooth dough, cover with plastic wrap and let rise for 30 minutes. Then to make the shortening dough, add 120g pastry flour to the bowl, add 55g corn oil in batches, press the dough with your hands to form a slightly soft dough, cover with plastic wrap and let rise for 30 minutes.

4.

Remove the dough from the bowl, weigh it and divide it into 6 equal-sized dumplings, roll them out with your hands, and cover with plastic wrap to prevent them from drying out.

5.

Next, take out the puff pastry dough, weigh it and divide it into 6 equal portions, roll them out with your hands and cover with plastic wrap.

6.

To make the shortbread filling, add 60 grams of flour, 60 grams of sugar and 20 grams of corn oil to a bowl and stir well with chopsticks.

7.

Take 1 water-oil skin and flatten it with your hands, roll it out with a rolling pin to form a round sheet, put the shortening in the center of the skin, and then pinch it tightly as you do with the bun, and place it with the mouth facing down.

8.

Press the dough with your hands, and then use a rolling pin to roll it into a long tongue-like shape, do not use too much force when rolling, or it will be easy to break the skin, when rolling, rub a little oil on the kneading mat or sprinkle a little flour to prevent sticking, and then turn the dough piece over, and then roll it up from the top to the bottom.

9.

Flatten it again and continue to roll it out with a rolling pin in the shape of a long tongue, then roll it up from top to bottom.

10.

Press the center with your hand, pinch the ends together, flatten it with your hand to form a round cake, then roll it out a little bit bigger with a rolling pin, and add 1 tablespoon of the sugar filling in the center of the cake crust.

11.

Pinch like a bun to close the mouth, be sure to pinch tightly, otherwise the sugar filling will flow out easily.

12.

Finally, use a rolling pin to roll out the dough.

13.

Pour a little oil into the pan, when the oil is hot, put in the cake embryo, medium-low heat cooking, the bottom of the color, and then turn over a side to continue to cook.

14.

Cook until both sides are golden brown.