Cooking Steps

1. 

   Step1:1. Mix syrup and alkaline water evenl

2. 

   Step2:2. Add peanut oil and mix wel

3. 

   Step3:3. Add sifted flour and milk powde

4. 

   Step4:4. Use silica gel shovel to mix into a ball without dry powder and compact by hand.

5. 

   Step5:5. Cover with plastic wrap. Wake up for two hour

6. 

   Step6:6. After the noodles wake up. 50g. 20g. 30g. 100g. 30g. 70g. According to personal preference, those who like to eat the skins can be thicker. Those who like to eat the thin skins can be fewer. Weigh the noodles and the pits. Knead them into a ball for standby (don't make too much. It will dry after a long time

7. 

   Step7:7. Use tiger's mouth to roll u

8. 

   Step8:8. Close the mouth like a bun. Round it.

9. 

   Step9:9. Moisten with medium gluten flour to prevent sticking. It can be milk powder or glutinous rice powder.

10. 

    Step10:10. Rub the dough longer. Put the sharpener in place. Put the left hand under the sharpener and the right hand under the sharpener. Otherwise, it will fly out.

11. 

    Step11:11. Press ready to place ove

12. 

    Step12:12. When the surface is hard and solid, apply some egg yolk, one with egg white, two with egg yolk (heavier color), one with water, and ten grams with egg yolk (less dark color, better brightness

13. 

    Step13:13. Heat up and down 165 degrees. Bake for about 20 minutes. I brush more eggs, so the color is heavy.

14. 

    Step14:14. The skin is thin and thick. Put it back to oil at room temperature for two days. The skin is as soft and delicious as the sink

15. 

    Step15:15. I prefer to eat leather. I baked two skins. They are crispy on the outside and tender on the inside. They are delicious when they are just baked