Q version of cuttlefish crisp

Recipe Recommendations

• flour 300 grams
• custard powder 20 grams
• water 50 grams-60 grams
• lard 95 grams
• egg yolk appropriate amount
• black sesame appropriate amount
• sugar 20 grams

• sweetening
• baking
• an hour
• ordinary

Steps for Q version of cuttlefish crisp

1

Mix the water skin and the pastry into balls separately.

2

Wrap in the pastry with water (proportion of water skin 6 and pastry 4)

3

Press flat and roll it into a rectangle.

4

Roll it up from top to bottom

5

Fold left to right into three layers.

6

With the ground facing upwards, press the flat bag and add the jujube paste.

7

Close your mouth, squeeze one end to a point, and squeeze the other end long and flat.

8

Wrap it all up.

9

Take scissors and cut it in the middle.

10

Cut it four more times and squeeze it into a cuttlefish shape.

11

Then take the black sesame seeds and put them on the eyes. Finally, brush the yellow liquid on the surface and put them into the baking tray and bake them in the oven until cooked. (Fire 200, Fire 180)

12

You can watch or eat it. Start it up

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