Ingredients
Flour ( 160g ) | Hot water ( 75g ) |
Corn Oil ( 60g ) | Four ( 110g ) |
Vegetable oil ( 55g ) | Cooked flour ( 30g ) |
White sugar ( 100g ) |
1.160 grams of flour, 75 grams of corn oil, and 60 grams of hot water.Stir evenly and knead into a smooth and delicate water-oil dough.Wrap it with plastic wrap for half an hour.
2. Add 110 grams of flour to 55 grams of corn oil and stir into pastry dough
3. Fry the flour over low heat until it turns brown.
4. Let cool and add sugar.
5. Divide the water-oil dough into two parts and the pastry dough into two parts
6.Make one portion first, take a portion of water-oil dough to wrap a portion of pastry dough
7.Wrap and roll into thin slices
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8.Fold left and right in thirds
9. 30% off up and down
10.Roll into thin slices
11.Repeat the previous action, folding left and right in three directions
12.Fold up and down in thirds
13.Roll into thin slices
14.Roll up
15.Cut into pieces of the same size
16.Make a circle , cover with plastic wrap
17.Take a piece of dough and roll it into a disc with a slightly thicker middle and a thinner periphery., wrapped in sugar filling
18.Full Circle
19.Press flat on the baking sheet and preheat the oven to 170 degrees for 25 minutes.Do the same for the second copy.My oven is small and can only bake one portion at a time.If it is a large oven, it can be baked in one go.
20.Although it is not as delicate as the small buns, it is still too crispy to touch, and it will fall off when you touch it.ah!
Tips
When rolling, be careful and gentle to prevent the oil from being stained and making it difficult to clean up.
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