Crispy Candy Crispy Cake, a popular item on the streets of Northeast China

1. Weigh the ingredients for the water oil skin: 200 grams of flour, 45 grams of vegetable oil, and 130 grams of water.

2. Mix water oil skin raw materials and form a smooth dough.

3. Weigh the ingredients for the pastry: 120 grams of flour and 60 grams of oil.

4. Mix the ingredients of the pastry together and rub them into a smooth dough (i.e., rub pastry).

5. Organize into smooth dough

6. Roll the dough into large pieces, put the pastry into the dough, and wrap the pastry with the dough.

7. Close it up, knead it into a smooth dough, and then flatten it.

8. Roll it into a large elongated piece, try to roll it thin, and then roll it from one end.

9. As shown in the picture, roll it into a roll shape. Divide into several portions (this noodle portion can make 8 small pastries, so I divided it into 8 portions).

10. Prepare white sugar, flour, and cooking oil, start making white sugar filling, put all the ingredients of the white sugar filling in a bowl, and stir it evenly.

11. Take a pill and flatten it, roll it into a sheet shape, not too thin. Put the white sugar filling in it.

12. Start closing your mouth from one side, then tighten it tightly to prevent the filling from being exposed during baking.. Press the pull flat.

13. Place the income upside down on the cutting board and roll it into a circular green billet.

14. Place the raw materials one by one on a baking tray, put them in the oven, preheat them at 200 degrees Celsius, over high and low heat, and bake for five minutes first.

15. Remove the unfinished pastry from the oven and brush it with a layer of egg mixture.

16. Sprinkle with black sesame seeds again.

Bake for another 20 minutes, and it's better to take it out a few more minutes after baking.