How to Make Peanut Crisp Cookies

Ingredients and Preparation Part I Wheat flour 5.75 kilograms, Alkali 7.5 grams, Rapeseed oil 1.5 kilograms Kaffir lime seeds Oil 50 grams
Preparation Method
1. Making the flaky dough: Heat 250 grams of rapeseed oil in a pot, remove from heat, and slowly pour it over the wheat flour.Wheat flour 750 grams, mix them quickly until evenly distributed. Remove from heat and let it cool before transferring to a bowl for later use.
2. Kneading dough: Transfer all remaining wheat flour into the bowl;Mix the alkali with 2.15 kilograms of water (six parts cold water, four parts boiling water). Add 60% of the alkali water, repeatedly knead until smooth, then add 25% of warm water and continue kneading to form a firm dough that is shiny on the surface. Then place the dough on a board and knead until it gains elasticity. Roll the dough into long strips about 65 grams each. To prevent sticking, coat each piece with oil before rolling them into about 12 centimeters long strands.
3. Making Pies flatten the rolled strips, then use a small rolling pin to roll them into about 5 cm wide dough sheets.Snail-shaped (each pie must be stretched to about 4 meters in length): Flatten the rolled strips and use a small rolling pin to roll them out into approximately 5-centimeter-wide sheets. Apply 7.5 grams of oil paste, sprinkle with 0.5 grams of pepper salt on each sheet. Using your right hand, lift the right end of the strip, stretch it slightly, then fold it three times, each segment about 20 centimeters long. Roll it from right to left into a spiral shape with more than ten layers.Pies pull each strip to about 4 meters long.
4. Cooking on the pan: Form small round cakes with the dough, about 7 centimeters in diameter and slightly thinner at the center. Pour 50 grams of oil in the pan, place each round cake inside, ensuring even heat distribution under the pan. Distribute around the edges. Heat should concentrate on the center of the pan to lift the heart and puff it up. After about 3 minutes, take the cakes out of the pan and pour 50 grams of clear oil over each one. Adjust their positions based on heat conditions to prevent burning, then cover with the pan for another minute before flipping them to achieve even coloration and a golden-brown exterior. Remove when they are crispy but not broken, and neither oily nor greasy.
Product Characteristics: Golden yellow in color, clear layers, crisp without breaking, neither oily nor greasy, fragrant and soft. For more answers, please see more.>