1. All the main ingredients are first mixed into a paste.
2. Add the ingredients, knead it into a smooth dough, and ferment it once.
3. After fermentation is complete, roll out the dough, add dehydrated yogurt and butter
4. Fold up the four corners and knead them together.
5. Roll it out into dough pieces.
6. Fold the dough from one third of the way into three layers.
7. The folded dough is rolled out again, folded again, and then covered with plastic wrap and fermented a second time.
8. After the dough is fermented, brush with egg wash and sprinkle with crushed peanuts.
9. After the dough is fermented, brush with egg liquid, sprinkle with crushed peanuts, and white sugar
10. Cut the dough into strips and place them on the baking tray.
11. Heat up and down, middle level, 140 degrees (actually 180), 15 minutes, then 170 (actually 220), 3 minutes, color, and roast the outer skin.
Tips:When baking, it is also necessary to prevent tin foil that is too heavily colored, and to reverse the baking tray before and after.
Freshly baked, let it cool slightly, the skin is very crispy.
There is not much sugar in the dough, and sugar can be added for the heavy taste.
After the dough is cut, it is about a finger and a half high, not very thin.
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