The dough is always particularly fast when it's hot, so I always like to make dough that needs to be fermented when it's hot; this sauce is crispy and crispy, it's not difficult to make, the process is simple, it just takes a little bit of patience, but if it succeeds, it will be like its name, it will be a very crisp and crispy dough, it will really fall off when you bite it; children love it, it's worth trying when you have free time.

WHAT YOU NEED

Ingredients

250 grams of flour
2.5 grams of yeast
A moderate amount of egg juice
Moderate amount of sesame
A moderate amount of salt
100 grams of flour
45 grams of cooking oil

How TO MADE The sauce is crispy.

Steps 1 to 4

1. The yeast flour is dissolved in warm water and poured into 250 g of flour to be stirred into flakes.

2. Mix into a smooth dough and let it ferment for twice as long.

3. Preparation of butter: 100 g of flour is mixed with about 45 g of cooking oil to make butter.

4. A thick square of fermented dough is spread over the dough, folded around it, and wrapped all over the dough.

Steps 5 to 8

5. Open the fourth-packed butter dough into a growth square and fold it into three folds (like folding a blanket); then open the growth square again, fold it into three folds, fold it again, and repeat the folding operation three times

6. After folding the dough three times, open it into slightly thinner slices, rub it with the sauce (you can use your favorite sauce), fold it.

7. Brush the sauce, fold it, cut it into small, even pieces, put it in the grill, brush the egg juice, sprinkle the sesame

8. The pan is placed in a preheated oven, the middle layer is baked at 150 degrees for 10 minutes and then baked at 180 degrees for 15 minutes until the surface is browned.

Steps 9 to 12

9. Finished product

10. Finished product

Handy cooking tips

　　1 tablespoon of dough can be mixed with a little salt to increase the flavor of the baked dough (I have fried dishes at home, no salt); 2 tablespoon of dough can be mixed with a ratio of about 2: 1, but it is recommended to add it while stirring, not to add it all at once, so as not to add too much oil, relatively speaking, the more oil the dough is more sticky; 3 tablespoon of dough needs to be folded three times after baking, so that it can have a thousand layers of effect; dough does not use too much force when baking, otherwise it breaks easily, causing the oil to leak out; 4 tablespoon of dough is recommended to adjust the dough according to the thickness of your own oven and dough