1. 150g flour pour 30g corn oil
2. Stir well
3. Add 70g warm water
4. Hecheng water oily skin dough
5. 100g flour and 50g corn oil to make dough
6. Cover with plastic wrap for 10 minutes
7. Divide the two doughs into 9 portions each
8. Roll out the water and oily skin, put it in the shortbread, wrap it up and press it flat
9. Then roll out the half-fold and then roll into a round cake and put on the jujube paste
10. Wrap it up like a bun
11. Press flat and cut into 8 equal parts with a knife
12. Fold the bottom of the lace in half
13. All are done and put a little black sesame seeds on the baking tray to garnish
14. Bake for 30 minutes at 190 degrees in the oven
15. After baking, take it out and let it cool. It's very crispy.
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