1, prepare the ingredients. 200 grams of common flour, 50 grams of corn starch, 20 grams of sugar, 50 grams of cooked peanuts, peanut oil 125 ml, 3 grams of baking soda, 2 eggs (one for putting into the dough and the other for brushing on the surface of the shortcake), and a proper amount of black sesame seeds for decoration. Mix an egg with peanut oil and stir well. Put the sugar in a basin and stir until it melts. Sift the flour, corn starch and baking soda into a bowl and mix well. Pour the chopped cooked peanuts into the basin and mix well. Knead into a smooth dough. Take a proper amount of dough in your hand, then knead it into a circle, flatten it and put it in a baking tray covered with baking paper. Brush a layer of whole egg liquid on the surface of the shortcake embryo, which can be brushed in the middle. Next, sprinkle some black sesame seeds on the egg mixture. In this step, the shortbread embryo is ready. Put the whole baking tray into the preheated oven and bake at 170 degrees for about 15 minutes. Take it out to cool after baking, and then start.

2. prepare ingredients. 500g of common flour, 2 eggs, 2g of salt, 50g of sugar, 0/5ml of honey/kloc, 200ml of milk, 7g of yeast powder, 50g of butter and a proper amount of edible oil. Put milk, eggs, honey, salt, sugar, common flour and yeast powder into the bread bucket in turn. Then select the dough mixing function. After the dough is caked, cut the softened butter into pieces and put it in a bread bucket, and continue to knead the dough. Knead until the dough surface is smooth. Then take it out, put it in a pot, cover it with plastic wrap, and put it in a warm place for fermentation 1 hour. Ferment the dough to twice its original volume. After the dough is fermented, take it out, put it on the panel and knead it evenly, and exhaust the gas in the dough. Divide the dough into 12 small pieces, and then knead into long strips (about 80g each). Next, cover with plastic wrap and let the dough relax 15 minutes. After the dough is relaxed, take one and knead it into thin strips, about 80 cm long. Hook the fingers of one hand in the middle of the thin strips, and then screw the thin strips at both ends together with the other hand. Heat oil in the pot, then turn the twist in the pot several times until it is golden and cooked.

3. prepare ingredients. Egg 10, low-gluten flour 220g, sugar 180g, corn oil 80g, and white sesame seeds. Beat the eggs into the mixing barrel of the chef's machine, and then pour in all the sugar. Install the mixing barrel of the chef's machine on the chef's machine. Choose the fifth gear and start playing. Sift the flour into the egg paste three times. Every time you sift, turn it from bottom to top and stir it evenly. In addition, preheat the oven at this time. Fire up and down, 180 degrees 10 minutes. Pour corn oil into the batter. At this time, you should be more careful when mixing, never ask for speed and don't beat around the bush. Coat the inner wall of the cake mold with a layer of cooking oil. Squeeze the cake paste into the mold. Sprinkle some white sesame seeds on the cake paste. Bake the whole cake in the oven for 180 degrees 15 minutes.