1. Prepare all kinds of ingredients
2. Oil skin production: 240g all-purpose flour, add 120g oil and make dough, put it in the fresh-keeping bag and let it stand for 2 hours
3. Water skin production: 300g all-purpose flour, 60g white sugar, 135g warm water, and dough, and put it in a fresh-keeping bag for 2 hours
4. Wash and peel the egg fruit
5. Divide the water skin and oil skin into small doses, 20 grams per dose for water skin and 12 grams per dose for oil skin
6. Take a water skin, wrap a oily skin, seal, cover with plastic wrap, and relax for 10 minutes
7. Take a dough and roll it into an oval shape, roll it from the top to the bottom, turn the rolled dough 90 degrees and continue to roll it into an oval shape, and roll it up again
8. Then roll it out into a round shape, and put a piece of egg fruit wrapped in it
9. Slightly squeeze it a bit, put it in a baking tray, and brush with oil on the top
10. Preheat the oven at 180 degrees for 5 minutes, set the middle level, and bake for 25 minutes
11. OK! The delicious desserts are baked, let cool, and packed in bags.
Tips:1. Put each step in a fresh-keeping bag or cover with cling film to relax for about 10 minutes.
2. Due to the different size of the cake and the temperature of the oven, the time may be different. Just pay attention to the slight yellowing of the surface.
