Crispy pages(su ye ceng ceng )

Crisp page layer by layer method:

Raw materials for making crispy pages

Flour 500g, lard 325g, egg 50g, bean paste filling 450g, sugar 50g.

Steps of making crisp sheet layer by layer:

1. Add eggs, sugar and water into 250g flour, knead well, rub thoroughly, cover with wet cloth, and rub. Rub the oil thoroughly, add 250g flour and put it in the refrigerator until the oil is firm. When you can press it with your hand, you can take it out.

2. Roll the frozen oil surface into long square pieces, and roll half of the oil surface into the oil surface. The leather surface is pressed on the folded surface with a rolling pin, rolled into a rectangle and folded into three folds. According to this method, fold it twice, roll it out and put it into the refrigerator for freezing. After freezing, take out and roll it into 3 mm thick rectangular pieces, cut it into 4 squares (60 pieces in total) with a knife, put the bean paste stuffing in the middle, fold it into a triangle, brush with egg liquid, and bake it in the oven.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Su Ye Ceng Ceng