I like to eat Chinese style snack, the entrance is crisp sweet, when baking, houseful is waving the fragrance of chopped green onion and a condiment made of roast prickly ash and salt.
With makings
| Water skin: In muscle flour | 250g |
| Candy | 30g |
| Lardy | 30g |
| Water | 115g |
| Short: Flour | 250g |
| Oily | 125g |
| Stuffing: Ripe flour | 170g |
| White sugar | 75g |
| Lardy | 90g |
| Sesame seed | 90g |
| Chopped green onion | 75g |
| Salt | 6g |
| Face of Chinese prickly ash | 6g |
The way with duck short end
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Give heat
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Mix up stuffing is put reserve aside
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The water outermost layer of skin of become reconciled, crisp skin
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After water outermost layer of skin wraps crisp skin roll to leave 3 fold
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Face skin roll is become about 35*60, the stuffing of mix up puts a face piece on the half, with rolling pole squeezing ramming.
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the face piece other in part is folded come over to cover stuffing, water heal dips in all around.
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The face stuffed piece roll leaves about 35*60
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Break up 6 paragraphs
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Coil
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Cut paragraph
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Every paragraphs among cut one knife to leave 1/3 to be not cut off
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Evaginate plastics
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Place dish
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The surface brushs egg fluid
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Warm-up
200 degrees 20 minutes
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Give heat
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Eat
