1. Preparation materials: First, sieve the low-gluten flour into a container and add cooking oil, eggs, cereal, powdered sugar and baking soda.

Pour 2.60 grams of peanut oil into a container and add 30 grams of powdered sugar.

3. Stir well.

4. Add 1/2 tablespoons of salt and mix well.

5. Beat the whole egg into the container.

6. Stir until the two are completely integrated.

7. Sieve the low-gluten flour+baking soda again and put it in a container.

8. Stir the dough with a rubber spatula.

9. Add cereal.

10. Squeeze and grasp into a ball with your hands. You must be patient when mixing cereal. Slowly, press and rub it in.

Note: Don't use too much force, lest the dough become stiff and the taste is not crisp.

1 1. Divide the dough into 30g pieces, knead them into small balls, and put them on a baking tray covered with oiled paper.

12. Press into round cakes with proper thickness by hand. It's a bit laborious to press this step, but it's all operable.

13. Bake in the middle layer of the preheated oven at 150℃ for about 40 minutes. After baking, stew in the oven 10 minutes or so. You can take it out after coloring evenly.