Ingredients: (1) flour 500g, yeast 7g, sugar 10g, baking powder 5g and warm water 250g. (2) Rapeseed oil 100g, flour 100g, pepper powder 10g, Chili powder 10g, and salt. (3) The amount of frying oil is appropriate.

Manufacturing method: 1. The raw materials in raw material 1 were processed into puffed dough for fermentation.

2. Processing the raw materials in raw material 2 into crispy cakes for later use.

3. Take 45g of fermented dough and15g of crispy dough, and wrap them in small packets.

4. After the pastry is wrapped, roll it into a long strip with a small rolling pin, then roll it into a cylinder, and then cut it into two semi-cylindrical blanks from the center along the cylinder direction with a knife.

5. Overlap the two processed blanks back to back, twist them clockwise into a spiral mesh, flatten them and roll them into cakes, which is the green blank.

6. Heat the cake pan to 180 degrees and fry both sides until golden brown.

Features: golden red color, crisp taste, salty and spicy.