Chinese cakes are rising rapidly.

Exercise:

(1) Oil skin: medium flour 100g, water 40g, lard 30g and sugar 20g, evenly stirred, kneaded into thick film, and divided into two equal parts, one of which is evenly kneaded into red food pigment, and covered with plastic wrap for proofing 1 hour (put in the refrigerator in hot days).

(2) Crispy pastry: 60g low flour and 30g butter are stirred into balls and divided into equal parts, one of which is added with red food pigment and stirred evenly, and then covered with plastic wrap for proofing.

③ After proofing, evenly divide the oil skin and the pastry into six equal parts, wrap the pastry with the oil skin of the same color, and knead the dough for proofing 15 minutes.

④ Roll the wrapped dough into strips and roll it up for 15 minutes (gently roll, try to roll it in place at one time to avoid repeated rolling).

⑤ After proofing 15 minutes, roll the dough into strips again, and then roll it up for proofing 15 minutes.

⑥ Press the middle of the dough with chopsticks, fold both sides of the dough in half and roll it into a circle; White dough is stacked inside red dough.

⑦ Soup materials: egg 1, sugar 15g, light cream 50g, low-gluten flour 25g, milk powder 10g, stir well until the dough comes out, and then cool and evenly divide into balls of about 30g.

⑧ Put the rolled double-layer dough into the souffle stuffing, wrap it and put it on the peeling machine (you can see the souffle inside if you cut it deeper).

⑨ Spray water on the surface, preheat the oven, and bake at 180 for about 25 minutes (although it is a little brittle, it is not bad).