How to make breakfast cookies with flour and glutinous rice flour:

Ingredients: 170g flour, 150g glutinous rice flour, 3g yeast, 55g white sugar, 200ml warm water, black sesame seeds 2 tablespoons, appropriate amount of cooking oil, and a piece of plastic wrap.

Steps:

1. Pour 150 grams of flour and 150 grams of glutinous rice flour into a bowl, add 3 grams of yeast, 5 grams of sugar, and knead the dough with 200 ml of warm water. Let the yeast melt, then pour in while stirring.

2. Stir until there is no dry flour, then knead it into a very smooth dough, cover it with a layer of plastic wrap, seal it and let it rise for about half an hour.

3. Next, let’s adjust the sugar filling. Pour 50 grams of white sugar, 2 tablespoons of black sesame seeds, and 2 tablespoons of flour into a bowl. Stir evenly and set aside.

4. Place the risen dough on the chopping board, knead it, deflate it, then directly roll it into a long strip, and roll it into evenly sized dough.

5. We round the dough with our hands, press it flat, and knead it into a dough with a thinner edge in the middle, then add the filling, and then pinch it tightly like a bun. Then round it up with your hands.

6. Then stick a layer of black sesame seeds on the prepared green embryo, lightly garnish it, cover it with a layer of plastic wrap, seal it and let it rise for about 15 minutes.

7. When the time is up, wake up until it is full of gas.

8. Turn the pot on low heat, and when the oil temperature is 40% hot, place the prepared cake dough face down in the pot.

9. Fry until the bottom is slightly yellow. Turn over and bake for about half a minute.

10. Fry until the other side is slightly brown. Turn it over again and cook for about 3-4 minutes. Fry until both sides are golden brown and it is ready to serve.

11. Finished breakfast cookies.