Mix flour with water (yeast is put into water first, available in supermarkets), and roll the skin into small balls. Friends who don't have a rolling pin can also use plastic wrap instead.

Then wrap the stuffing prepared in advance. I am free to choose the stuffing. I use leeks, eggs and shredded pork, because these raw materials are available at home. If I switch to shrimp, it will taste good. For convenience, I just fried the stuffing. Of course, when the raw stuffing is baked with seasoning, there will be more juice and better taste. Some people make stuffing with home-cooked dishes. This is a labor-saving practice.

When you fold the stuffing into the dough and gently press it into a cake-like package, try not to let the stuffing oil stick to the skin unless you want to make barbecued pork buns.

For beauty, the surface is decorated with black sesame seeds. Remember to put some water before sprinkling sesame seeds, so it will stick easily.

You can put it in the microwave oven and put some oil on the microwave baking tray, so it won't stick to the microwave light wave combination. /kloc-turn over and bake after 0/0 minutes 10 minutes.

Take it out carefully. The plate is very hot. Wrap with dry cloth or use thick cotton gloves. Brush some egg liquid when baking, the surface will be light yellow, otherwise it will be white.

In order to add color to the surface, I put the scones in a pan and fry them a little, mainly for coloring. Remember to put a little oil in the pot, so that the surface will feel crisp and fragrant.

I don't know much about temperature. I suggest turning on the minimum fire, which is safe and won't get dark.

Different oils can be used. Soybeans, peanuts and corn oil are all delicious. Personally, I prefer a little fragrant corn oil.

Then you can cook and plate. I'm sure you can't wait to have a bite, but be careful, it's very hot.

Don't rush to take out the frozen drink, sit down and taste it slowly. The stuffing is delicious and soft.