1, ingredients: 500g of glutinous rice flour, 300g of bean paste filling, 50g of flour, 100g of peeled white sesame seeds, 75g of sugar.

2, 500g of glutinous rice flour, 50g of flour, 75g of sugar, 300g of jujube paste filling, 100g of peeled white sesame seeds, 2,000g of vegetable oil (about 200g consumed).

3, making blanks: glutinous rice flour, flour, sugar into the basin, stir well. Punch into the boiling water 50 grams of scalded rice flour one-fifth, while hot, the rest of the rice flour to add 200 grams of cold water and scalded rice flour kneaded and wiped evenly into a smooth dough. Let rise for 40 minutes. (Winter time is long)

4, divided into doses: beng good dough into 20 grams of dough; date paste filling into 10 grams of doses.

5, shaping: press the dough into a thick middle, thin edge of the round skin, the center of a date paste filling, closed and rolled into a round ball. The ball is rolled into a round shape, and then the white sesame seeds are glued to the ball, making it into a raw ball.

6, cooked: pot on the fire, into the vegetable oil, burned to 30% hot, into the ball. Frying side with a hand spoon rolling pressure billet, so that it expands, when it floats to the surface of the oil, raise the oil temperature, deep-fried until the product is golden brown when it becomes.