Peas

1

(a) Production of oil coats: pouring of the midband into the flour basin

2

Temperature water mixed with oil and a few mixings

3

(b) Pumping oil into powder in groups for five minutes

4

Scratch it again, and it's smooth and thin and awake for five minutes

5

(a) Creaming: pouring the tatter into a bowl and adding oil

6

(a) Blending evenly into groups

7

Put the oil on the panel and put it on the soak

8

Quiet like a bun

9

(a) To be flattened from the middle of the bag to the week, and to be flatted into thin circles

10

Volatile

11

- 6 doses

12

Each agent is folded to the middle at the opening of both ends and the closing is tightened

13

(a) Upwards the mouths and round skins

14

(a) To wrap the bean in, and close it like a bun

15

(a) Upwards the mouth, flatten the upper finger, and open it with a cane

16

And the tacos preheat the plate, with a soft side

17

We'll just have to turn it on and paint it, so we can fry both sides to yellow。

1. After several trials, this amount of oil paste ensures the pastry's fragrance without being greasy. Do not add more, as the baking time is only 5 minutes; too much oil paste will make the pastry feel sticky. 2. Since warm water is used for the dough, do not let it rest for too long, or the skin will form when rolling it out, causing it to break easily when wrapping. 3. Because the filling is already cooked, the crust just needs to be baked through. The side with the folds should be baked slightly longer than the other side.