Xinjiang Snack Oil Tarts
| Plain flour 300g | Sheep Tail Oil 100g |
| Clear oil 100g | Yeast powder 2 grams |
Step 1
Add 2 grams of yeast powder directly to 300 grams of flour, and knead the dough with 30-degree warm water. It should be soft. Leave it at room temperature for about an hour and a half. Remember not to let it go too far, otherwise it will break easily when rolling the tart.
Step 2
Fermentation is enough until it doubles in size. The honeycomb should not be too big.
Step 3
While making the noodles, we also made the key ingredients of the oil tart. Dice the mutton and heat the oil to make the mutton fat!
Step 4
Take out the fried oil and pour the oil into a bowl
Step 5
Because the mutton will solidify easily when it is cold, put some cooking oil at home into the hot mutton bowl at this time, but not too much.
Step 6
Finally add salt and pepper powder. The noodles spread out like this are delicious
Step 7
At this time, knead the dough into long strips and deflate it, and break it into equal portions with your hands.
Step 8
Cover with plastic wrap and leave for 10 minutes
Step 9
Then press each dough into a round cake shape and roll it into a square shape, which should be very thin. If the edge is a little thick, press it with your fingers to make it thinner.
Step 10
At this time, apply a thick layer of suet on the thinly rolled dough and begin to roll it up from one end, pulling it thinner and longer while rolling it! It will be like a stick. Then twist the stick twice like a screw and press it with your thumb to make a socket. Then press it twice and press a socket again. This will form the tower embryo! Place in steamer and cook for 10 minutes
Step 11
After the oil tart is steamed, lift it gently and the skin will be as thin as cicada wings and melt in your mouth. Suitable for the appetites of the elderly and children, rich in nutrients!
Step 12
Lifting effect! Cooking tips for Xinjiang snack oil tarzi
