pretzels

Pretzels, my favorite. They have crispy skin and a sweet pretzels aroma in the salt.
It cannot be replaced by other fillings. My daughter and I both like the taste.

The filling should be dry, and the oil should be slowly added at the beginning, not all of it,
To make 18 pieces, I hope that the 28-liter oven is just two plates
Oil coating material:
Low flour: 200g (the dumpling flour I use)
Lard:60 grams
Sugar:40 grams
Water: About 100 grams

Crispy material:
Low flour:120 grams
Lard:60 grams (If you use salad oil, the amount of oil in the oil skins and crisps should be reduced by about 15 grams)

Filling: 4g salt, 35g sugar, 140g cooked flour, 50g oil, 4g cooked white sesame seeds, whatever you want, I used 30g
Filling practice:
1. Stir fry the pepper with slow fire, grind it to fine and add salt. You can add this at will, add less first, and you can try the ones added according to your own taste when you are done.
2. Add a little oil to the pan and fry the flour until it is yellow and has a taste of wheat.
3. After cooling above, add all the fillings together and mix well. You can try and add according to your own taste.