Fabric:

21 kg of high-gluten flour, 61 g of dry yeast, 65 g of baking powder, 2 liang of sugar, 1 tsp of custard powder, 12 kg of water, 411 g of salad oil.

Filling:

11 kg of pig fat powder (not lean meat), 5 liang of garlic, 5 liang of ginger, 5 tsp of cumin, and Chili oil. Appropriate amount of bean paste (deep-fried) and appropriate amount of chicken essence powder. Half a bottle of oyster sauce (or appropriate amount of soy sauce) and appropriate amount of salt

Chili oil:

salad oil (appropriate amount) when it is not opened, pour it into Chili powder (appropriate amount) and stir well

Make cake surface oil:

31 kg of salad oil, 5 green onions, garlic and ginger. When the oil boils, pour these ingredients in and fry them until there is no water, and take them out.

Production:

1. Flour, fabric, and salad oil are poured into the dough mixer and mixed evenly in two steps.

2. Each dough-pulling agent is 1.35-1.41g, rolled with a thin layer of stuffing, wrapped and rolled into a cake, and coated with a layer of symmetry.