Cooking Steps

1. 

   Step1:According to the material and oil ski

2. 

   Step2:Knead wel

3. 

   Step3:Mix the pastry according to the material

4. 

   Step4:Knead wel

5. 

   Step5:Separately knead into smooth doug

6. 

   Step6:Cover with plastic wrap and relax for 30 minute

7. 

   Step7:Divide the flabby pastry and pastry into 20 equal parts (according to the formula, each pastry is about 20 grams on average, and each pastry is about 10 grams and 11 grams on average

8. 

   Step8:Take an oilskin and press it into a small pie shape with your thumb. Wrap it in the pastry and slowly tighten the mouth. The mouth is facing up

9. 

   Step9:All wrapped. Put the end face up on the chopping boar

10. 

    Step10:Flatten the wrapped pastry. Roll the pastry into oval sheets from the middle to the bottom (pay attention to the uniform rolling force. The thickness of the sheets shall be as consistent as possible

11. 

    Step11:Roll up from the bottom. Close u

12. 

    Step12:Roll all the pastr

13. 

    Step13:Cover with plastic film. Relax for 15 minutes. In the time waiting for the pastry to relax, divide the self-made mung bean sand into 20 parts and rub them into small balls (about 12g each on average

14. 

    Step14:After relaxation, flatten it by hand and roll it into oval sheet agai

15. 

    Step15:Fold the two ends to the middle in three fold

16. 

    Step16:Flatten and roll into thin and even shee

17. 

    Step17:Put stuffing in the middle. Brush the egg white on the inside of the edge (because the face needs to be cut three times, so don't brush the egg white too close to the edge). Close the face. It is in the shape of five petals.

18. 

    Step18:Take a flap. Use scissors to cut it flat. Then cut it flat

19. 

    Step19:Gently lift up the two petals that have been cut. Cut one more knife. Cut off the corner under the second cu

20. 

    Step20:Do this for five sides in turn. Then flip the five sides up in the middl

21. 

    Step21:Glued to the top with egg white and fixed with chopstick

22. 

    Step22:Make all the crabapple crisp

23. 

    Step23:The cut corners can't be wasted. Knead together. Add a drop of beautiful essence. Add a little bit of water. Knead the smooth surface. Roll it into thin slices. Use the mold to press the leaf shape

24. 

    Step24:The oil temperature is 120 degrees. Fry it in a small and medium fire until it is crisp and stiff. It is recommended to fry it in a small milk pan. The amount of oil should be less than that of the crabapple crisp. After the oil is drained, use a kitchen paper towel to absorb the excess oil

25. 

    Step25:Plate. Center pistil decorated with blueberry ja

26. 

    Step26:Now it's concave modeling time ~

27. 

    Step27:Meimeimeid

28. 

    Step28:A sense of celebratio

29. 

    Step29:Change the plate and continue to concave. Haha ~ ~ use chocolate sauce to draw branches and small flower bones. Put Shanghai Tangs