1. 100 grams of flour, mix well with water, add 50 grams of flour, mix well, and place to wake up the noodles
2. Roll out cooked peanuts and peel them, add 30 grams of rose sauce, sugar, sesame, and flour together, stir well and set aside
3. Roll the water surface into thin slices and wrap the oil surface.
4. Roll out the wrapped dough evenly with a rolling pin.
5. When it is very thin and very even, roll it up on one side. Roll into a small strip.
6. Use a knife to evenly cut the small strips into small doses.
7. Press the small dose straight up and down.
8. Press a good small dose and roll it into skins.
9. Wrap in the well-stirred fillings.
10. Break the eggs, spread them evenly on top of the wrapped pie, bake them in the oven for 15 minutes, and the pie will bulge.
Tips:Originally this oil noodle was 100 grams, but in order to avoid high oil intake, it was changed to 50 grams. If you want a crisper taste, you can use 100 grams of oil and noodles to make the taste even more crisp.
