The first step is to make crispy noodles, sieve flour to build a powder wall, and put white oil in the center of the powder wall.

Step 2: Scrape the softened white oil into a paste around with powder, and then knead the powder to the center with a scraper to form a ball.

Step 3, knead the dough repeatedly until the color becomes lighter, knead it into a ball, and wrap it with plastic wrap for later use.

The fourth step is to make water-oil skin, sift flour to build a powder wall, add white oil, sugar powder, milk powder and warm water mixed honey in the middle, stir evenly, and slowly pour into the powder wall.

Step 5, rub it in the center with a scraper, with powder around it, and form batter in the middle.

Step 6: Knead the dough several times until the dough is smooth and non-sticky, then wrap it with plastic wrap and relax it with crispy noodles for more than an hour.

Step 7: Bake black sesame and white sesame in the oven at 160℃ for 5 minutes until fragrant, then take out the white sesame and let it cool.

Step 8: Put black and white sesame seeds, pepper powder, salt, egg white and white sugar into a basin and stir well.

Step 59 Sieve in the cooked flour, cut into sections and mix well (it can be adjusted according to the actual situation, as long as the kneaded stuffing is suitable in hardness and easy to agglomerate). )

Step 10 Cover the stuffing with plastic wrap and let it stand for half an hour. Divide the filling into equal parts and knead it into balls. (20g/piece)

Step eleven. Divide the water-oil crust dough and pastry dough into the same equal parts. (20g/piece)

Step 12: Wrap the crispy dough with water dough and seal it tightly to prevent it from running crisp when rolling.

Step 13 Cover the dough with plastic wrap and relax for 20 minutes.

Step 14. Roll the loosened dough down into rectangular pieces with a rolling pin, and roll the dough from bottom to top.

Step 15: Put the dough down at the closing place, gently press it with a rolling pin, then roll it into long strips and roll it from bottom to top.

Step 16: Cover with plastic wrap and let it stand and relax for about 20 minutes.

Step seventeen. Take a dough roll, fold it in half in the middle, press it into pieces, and roll it into a round dough.

Step 18: put stuffing in the middle, wrap it with dough, knead it, roll it into a circle and put it down; Gently roll it with a rolling pin into a bull's tongue.

Step 19: Decorate the shell with edible green pigment.

Step 20. Preheat the oven 180℃ and bake in the middle layer for 25 minutes.