Flour 5 kg lard 1 kg sugar 2 kg cooked flour 250 g sesame 400 g spice a little old flour and soda.

1. Filling: 20g of fried or steamed flour, sugar and essence.

2. Making pastry: add 500g lard to 1 kg flour and knead it into crisp noodles. At the same time, mix 4 kg of flour with 500 g of lard, old noodles and soda, and make crispy noodles with warm water.

3. Molding: dry the crispy noodles with water crisp cakes, roll them into rectangular thin slices, roll them into long strips from outside to inside, pull them into small blanks of 25g, flatten them, wrap them with sugar stuffing, and pat them into round cakes with a knife.

4. Finishing: Wash and fry sesame seeds. Spread a little batter on the surface of the cake blank and sprinkle with cooked sesame seeds.

5. Baking: Put the cake blanks into the baking tray one by one and send them to the oven for baking.

Derived variety salty crab shell yellow: white fat meat 1 kg cooked, diced, fine salt 100 g mixed with flour instead of sweet stuffing.