How to make the oil skin not hard for a long time?

Oil pan is a traditional snack in Chaoshan area. Hard-working Chaoshan women will make this kind of cake to worship the gods every holiday.

The practice of oil skin:

Ingredients: 300g of yellow sweet potato meat, 3/4 cups of glutinous rice flour, 4 cups of flour 1 spoon of sugar/kloc-0.

Ingredients:100g of fried or crispy peanut meat is crushed, 50g of fried white sesame seeds and 4 tablespoons of Chaozhou yellow sugar are mixed evenly to form stuffing (if Chaozhou yellow sugar is not available, sliced sugar or granulated sugar can be used instead).

Method 1:

1. Wash the sweet potato meat, slice it, steam it for about 20 minutes, and rub it into a paste while it is hot.

2, sweet potato paste, glutinous rice flour, flour, sugar, add 1 tablespoon of semi-clear water to knead into a soft and smooth dough (sweet potatoes are different in quality, so the moisture is not necessarily accurate, if the dough is too dry, add more water).

3. After kneading the dough, cover it with a towel for half an hour and divide it into small particles. If you stick your hands, you can use glutinous rice flour to cool your hands.

4. Roll each powder into a round skin, about 2 minutes thick, put in a proper amount of stuffing, wrap it into a triangle, put it in the oil to be rolled, fry it on medium heat, and pick it up to be golden brown.

Ingredients: dumpling skin, lotus seed paste and sunflower seed oil.

Exercise 2:

1. Buy ready-made dumpling wrappers and lotus paste stuffing.

2. Take a dumpling skin, add a proper amount of stuffing and knead it from one side.

3. All the mouths are pinched into a common jiaozi shape.

4. Fold in from a corner, and all the outer edges are pressed into lace.

5. Put more oil in the pot after it is all wrapped.

6. After the oil is hot, fry the wrapped oil pan until golden brown, and then take it out.