300 grams of rhubarb rice flour, warm water 160 grams, 50 grams of brown sugar, flour 15 grams, and a proper amount of vegetable oil.

Exercise:

1, weigh rhubarb rice flour as needed, and the formula is 9 pieces.

2. Pour in warm water and form a ball.

3. Spread it into the steamer, put water in the pot to boil in advance, and steam it in the pot for six or seven minutes after SAIC.

4, steamed dough, the color becomes darker.

5. Pour it on the silica gel pad and put some oil on the hand pad to prevent it from sticking to your hands.

6, long strip.

7, divided into small dough, about 50 grams each.

8. Adjust the brown sugar stuffing or prepare the bean paste stuffing in advance. Add dry flour to the brown sugar stuffing and stir well.

9. The small dough is pressed by hand.

10, with brown sugar stuffing.

1 1, pinch and flatten.

12, pour enough oil into the pot, heat it to 30% heat with low heat, and put it in the cake for slow frying.

13, fry until the cake is golden yellow.

14, take out the oil control.

Tips:

When you warm the yellow wheat, prepare a pot of cold water next to it. When your fist is covered with cold water, you start to beat the dough with your little fist, and then knead it with water until it becomes smooth dough.