Water-oil skin: flour 250g, sugar 25g, milk (or water) 125g, lard 40g.

Crispy: 200 grams of low-gluten flour and 0/00 grams of lard/kloc.

Accessories:

700g of white bean paste.

Exercise:

1. Mix flour and sugar evenly with oil skin, make a nest in the middle, pour milk and lard, first mix milk and lard in the middle, then mix flour, and knead into smooth and soft oil skin dough;

2. First, stir the low-gluten flour and lard evenly with chopsticks, then grab them and stir them evenly to make crispy dough;

3. Cover and relax the two kinds of dough for 20 minutes;

4. Divide the two doughs into 20 equal parts (22g water-oil skin, crisp 15g) and 20 parts white bean paste (35g);

5. Take a piece of oil skin, flatten it, use a piece of dough bag, pinch it tightly, turn it down, roll it into a cow tongue, turn it over and roll it up from top to bottom. Finish the rest in turn and loosen the cover 15 minutes;

6. Take a small roll, flatten it, roll it evenly into a slender shape, turn it over and roll it from top to bottom. Finish the others in turn, covering and relaxing 15 minutes;

7. Take a roll blank, roll it out with a rolling pin for nearly a circle, wrap it with white bean paste, and pinch it tightly. Don't pull off the excess part at the pinched place (don't pull it too bald to prevent it from being exposed);

8. Arrange in a circle, put it on the chopping board, face down, and gently flatten it (gently flatten the surface with a rolling pin);

9. Put the prepared blanks into the paved baking tray one by one;

10 preheating, oven 170 degrees, middle baking 10 minutes, turning over for 7-8 minutes, and turning over for 7-8 minutes until the noodles are crisp;

Tips:

1, the amount of liquid (milk or water) in the water-oil skin should be adjusted according to the water absorption of its own flour. The water-oil skin should be soft, malleable enough and easy to handle when filling.

2, lard should be fully softened, good pastry should be soft enough, and the water-oil skin and pastry are quite soft and hard, so that the pastry will not be broken when wrapped.