* 500g flour

* 3 grams of filler

* 2 eggs

* 25g of cooking oil.

* 25 grams of sugar

* Water quantity

Production steps:

1. Put 500 grams of flour into a pot, add about 3 grams of leavening agent, beat in two eggs, add 25 grams of cooking oil and 25 grams of sugar, stir well first, and then add a proper amount of water to make a slightly hard dough.

2. Cover the dough and make a dough twice as big.

3. Take out the dough that has been proofed, knead it until it is exhausted, then divide it into several small pieces according to the size of the mold, press it in the mold by hand, and then hang the dough in the mold upside down on the curtain to proofe it 15 minutes.

4. Add some oil to the electric baking pan and heat it. Put the right fruit in the frying pan and turn it over several times until it is golden on both sides. Press it with your hand and bounce back immediately, and you can cook.

Precautions:

1. Don't use too much heat to turn the appropriate fruit, so as not to burn the surface and the inside is not ripe.

2. The burnt fruit pattern should be clearly visible. If the pattern disappears, it may be because the dough is not fermented enough or baked for too long.

In order to ensure the proper taste and texture of fruit, the dough should be stirred a little harder.