The flour is sifted and divided into two equal parts.
One with sugar and milk.
One serving with brown sugar water.
Both are kneaded into smooth dough.
Roll out the skin separately.
The two skins are superimposed and compacted with a rolling pin.
Roll it up from one end.
Cover the refrigerator with plastic film and refrigerate for at least two hours.
Remove and slice.
Burn the oil until 40% heat. Deep-fry the dough until crisp.
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