200 grams of flour, 2 grams of refined salt, 20 grams of powdered sugar, 60 grams of corn oil and 80 grams of warm water.

2. Pour the corn oil into the box and stir and rub evenly by hand.

Add 80G warm water.

Knead into a smooth dough.

3. Making cakes:

100G flour, 50G corn oil.

Dough uniformity

4. Relax 15-20 minutes

5. Divide each copy into two equal parts and make 4 copies. There are only four spiral tubes, divided into two plates of barbecue. Six should be put on one plate)

Smooth the pastry and wrap a pastry.

6. Wrap it up and close it. Relax for a moment.

7. Take a piece of wrapped bread and roll it into a rectangle.

8. Fold from one third to the middle.

9. Fold the other side into a rectangle in the middle (commonly known as quilt folding method)

Do it at once.

10. Fold the folded rectangle for the second time according to the above three steps. ......

The third time.

A * * * fold three times.

1 1. Roll the rectangle folded three times into a rectangular sheet of about 39CM* 12CM.

Cut 2-3mm along two long sides with a grinding wheel cutter.

12. Then cut it into four pieces with a wheel cutter.

13. A spiral pipe, take one side and wind it along the conical spiral pipe from the thick head, press down half at a time and wind it around the tip. Put your head in the baking tray.

14. All four have been completed.

Rinse the egg liquid and preheat the oven to 2 10.

Up and down the fire for 20 minutes.

15. After taking it out, demould it without washing hands for a period of time.

Put it on a baking net to cool.

16. Nestle whipped cream 100g (pre-refrigerated) +30G powdered sugar+a few drops of lemon juice, put it in a paper bag and squeeze it into conch crisp.

At this point, the cream conch crisp with crispy skin and smooth inside is finished.