Second, the water-oil skin material: flour+yeast+salad oil+carrot paste, covered with plastic wrap and proofed for 30 minutes to form a water-oil skin. Third, crisp: big oil+salad oil is burned in a wok. Sprinkle hot oil on noodles and black sesame seeds, then knead with white sugar and wake for 30 minutes to form sesame oil crisp dough.
(4) The water-soluble oil is rolled into thick slices, wrapped in ghee and sealed.
Knead the garden, roll it thin, roll it up and roll it thin again.
Roll it up, cut it into several parts, roll the dough into thin slices outside, wrap it with stuffing and close your mouth. Roll it into a small cake, close your mouth and rush down. Add the preheated electric baking pan, cover and bake for about 4-5 minutes.