The practice of oil skin

Good food is hard to come by. For those of you who often eat good food, we often try to make new food in our daily life. Youpi is a very good food, but its method is more particular. Many people can't master the techniques, so today we need to learn how to make oily skin. The production of oil skin is relatively demanding. As long as you do this step well, the rest will be easy.

First of all, we should choose fresh ingredients to ensure the deliciousness of the food. In addition to these, making the dough just right requires us to exercise regularly. Next, let us learn more about the specific methods for oily skin through this article.

1. Making the dough: Mix the ingredients for the dough and knead it into a smooth dough. Cover with plastic wrap and let it rest for 30 minutes.

2. Making puff pastry: sift the low-gluten flour and pour it on the chopping board, build a flour wall, add diced butter in the middle, use a scraper to mix the flour and oil until evenly mixed into puff pastry dough.

3. Making the filling: Mix black peanuts, black melon seeds and sesame seeds and crush them, then add rose paste, cooked cake powder, salad oil and fresh milk to make the filling.

How to make peanut oil skin

4. Divide the woke dough into 11 equal portions, each portion is 16 grams, and divide the pastry into 11 equal portions, each portion is 10 grams. Wrap the pastry with oil skin to form a round dough and place it with the seam facing down.

5. Roll out the dough into an oval shape, turn it over and roll it up, cover it with plastic wrap and let it rest for 15 minutes.

6. Repeatly roll the dough into an oval shape, turn it over and then roll it up, then let it rest for 20 minutes.

After reading this article, we can learn about the relevant introduction to the method of making oil skin from this article. The above method is simple and convenient, and we can make it at home every day. The above article only lists relatively simple methods of making oily skin for everyone to learn in daily life.