Pipa Jujube Pastry
1.
Remove material A and pour all the water on the chopping board, dig a hole in the flour, put the eggs and lard in the middle, start to knead it into a flocculent shape, and pour the water in several times to make a soft dough.
2.
Keep the live dough in the refrigerator for 30 minutes in a fresh-keeping bag for later use
3.
Pour all material B on the chopping board and knead it into a ball
4.
Live shortbread, cover the fresh-keeping bag to prevent drying
5.
The water and oily skin is the dough made from material A, rolled out and wrapped into the shortbread dough made from material B
6.
After wrapping, roll out into a rectangle
7.
Fold one-third of the way, then fold the remaining part again, and roll it out repeatedly
8.
Repeat again, roll it out and fold it again
9.
Finally, it becomes a thick shape, sliced, and rolled out slightly
10.
Wrap the jujube paste stuffing, tidy it up, put the pot on the fire, pour in corn oil and cook 60% of the heat, put in the wrapped dough and fry it to maturity, forget to take the picture of the fry
11.
Finished product
Tips:
The water and oil skin can't live hard, it is not easy to operate, the two kinds of dough should be soft and hard, the oil used for frying is best, the salad oil is light in color, and the finished product should not be too yellow.
