Xiao Bai pi su

Small white pastry was introduced to Haicheng in the second year of Daoguang reign in Qing Dynasty (1822) and continues to this day. This kind of pastry is crispy on the surface of the water and filled with stuffing, which belongs to seasonal production varieties. Its characteristics: crispy skin and fragrant stuffing, soft entrance, distinct layers, white color and various patterns. Small white pastry is made of exquisite materials and fine workmanship. The leather is flour, and the stuffing is made of cooked flour, white bran, soybean oil, peanut kernel, walnut kernel, osmanthus fragrans, green shredded pork and sesame. The pastry is made of flour and big oil. Bake with slow fire, the primer is slightly larger, and the fire is smaller. Bake it into white and cook it thoroughly. It was rated as a high-quality product in Anshan area.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)