1. Beat two eggs and 90 grams of sugar, mix well, add 50 grams of milk and mix well, then add 30 grams of flour and mix well, and finally add 30 grams of oil and mix well. Put the steam on the pot, stirring from time to time, after 20 minutes, take it out of the pot and let cool for later use.
2. Make water and oily skin: 130 grams of flour, 30 grams of vegetable oil, 10 grams of sugar, 65 grams of water, knead smoothly, wake up and set aside. Pastry: 150 grams of flour, 75 grams of vegetable oil, knead well, wake up and set aside.
3. After waking up, the water oil skin and the pastry bucket are divided into 24 parts and rounded.
4. Take the water and oily skin and press it flat, and put the oily pastry in the middle. The tiger’s mouth slowly pushes up, and the other hand presses the filling in and seals it.
5. Wrap the dough with the seal facing down.
6. Roll into a long bar.
7. Roll it up from top to bottom. Cover with plastic wrap, and wake up. After waking up, place the rolled surface upright and roll it back into a long strip, roll it up again, and repeat.
8. Divide the cool custard into 24 portions.
9. Roll the noodles upright and flatten them, roll them into a thin and thick round crust around them, put the custard filling and flatten them with the mouth facing down, rinse with the egg yolk liquid, cut three times, and sprinkle with sesame seeds. Preheat the oven at 180 degrees for 5 minutes, and place the middle layer on the baking tray for 20 minutes.
10. It is very crispy after being baked.
Tips:1. Sesame seeds can be put or left alone.
2. Custard can put butter. But I don't like the taste very much, so I am afraid of eating it.
