Oil skin: 50 grams of high-gluten flour/0/50 grams of lard 36 grams of cream/0/6 grams of salad oil 26 grams of water 80 grams of powdered sugar 26 grams.

Crispy: low-gluten flour 125 g lard 60 g

Stuffing: 75 grams of powdered sugar, 20 grams of maltose, 20 grams of cream, 5 grams of water and 30 grams of low-gluten flour.

method of work

(1) Knead the oil skin and pastry materials into balls and divide them into 15 equal parts.

(2) After each piece of oil skin is rounded, it is flattened, wrapped in a pastry, closed and pinched, and the wrapped pastry is made into a cow tongue cake with a rod face stick, rolled flat, rod again, grown into strips, rolled up and put straight (both sides of the spiral, one facing forward and the other facing itself), and finally rod again to make a round skin.

(3) For the stuffing, firstly, mix maltose with powdered sugar, then add water and cream and mix well, and finally mix well with flour, and divide them into 15 equal parts.

(4) After the stuffing is kneaded into small balls, it is wrapped in the already-wrapped dough, then it is slightly flattened by hand, and then it is rolled into a round pancake shape, and baked in the oven at 190℃ 12 minutes.