working methods
1. Light the pot and put 1/2 spoonfuls of sugar into it.
2. Add 1 tbsp cold water.
3. Stir and heat with a shovel until the sugar dissolves into syrup, and continue to cook.
4. Cook until a large number of bubbles appear on the surface of the sugar water, and turn off the fire. This is boiled sugar water.
5. Put 4 spoonfuls of flour in the basin and dig a small hole in the flour.
6. Pour the boiled syrup into the small hole.
7. Knock in an egg
8. Sprinkle some black sesame seeds.
9. Stir all the materials evenly with chopsticks to form a snowflake-like flour wadding.
10. Knead the snowflake flour dough into dough by hand.
1 1. Put the dough on the chopping board and knead it by hand for 3 ~ 5 minutes.
12. Knead until the surface is smooth.
13. Press the kneaded dough into thick bread by hand and roll it out with a rolling pin.
14. Roll the thick bread into a thin round crust.
15. Cut the round skin into long strips with a knife about 1CM wide.
16. Then use a knife to cut the strip-shaped patch into small rectangular patches with a width of 1CM.
17. Take a small rectangular patch and put it on the chopping board. Cut a knife in the patch along the length of the rectangular patch.
18. A crack about 2 cm long appeared in the center of the rectangular patch.
19. Hold the patch with your left hand and pick up the other end with your right hand.
20. Lift one end from the incision.
2 1. as shown in figure 5.
22. The back part is shown in Figure 6.
23. Hold both ends of the patch with your right hand and gently pull it to both sides.
24. The patch forms a pattern similar to "shuttle".
25. Repeat the above method and make all the dough pieces zigzag.
26. Pour a proper amount of cooking oil into the pot and heat it to about 50 degrees.
27. Put the cake blanks into the oil pan one by one.
28. With the increase of oil temperature, the cake blank gradually floats on the oil surface.
29. Turn the cake blank over with chopsticks.
30. Fry until golden brown, remove and drain.