Supplementary ingredients: 230Ml of warm boiled water, 5g of yeast, 10g of sugar, 2 spoons of white sesame seeds, 5 spoons of salt, 2 spoons of five spice powder, 6 spoons of five spice powder, and appropriate soybean oil

Procedure

1. Wheat flour, yeast, warm boiled water, sugar, and 1 spoonful of salt, mix and synthesize into a glossy batter. Put it in a warm place to rise alcohol.

2. Take off the batter and knead it well in the exhaust pipe.

3. Divide the batter into two parts and knead each part well.

4. Roll each portion into a sheet.

5. Coat with oil.

6. Sprinkle 2 tablespoons of salt, 2 tablespoons of five-spice powder, and 3 tablespoons of five-spice powder, and coat well.

7. Roll firmly from top to bottom.

8. Roll slightly longer.

9. Roll up the disk and tuck the end under.

10.Roll out slightly.

11. Sprinkle a spoonful of white sesame seeds, and roll it out two more times with a rolling pin to make it look like raw dough.

12. 2 pots of kuih raw embryo covered with a lid hair alcohol 30 minutes.

13. "Red Hot Spot" 2 generations of non-smoking frying pan into a little oil, not too much, this time the picture of the red heart in the pan for the non-solid core situation.

14. When the picture of the red heart in the "Red Hot Spot" 2 Generation Non-Smoking Wok turns into a solid core, it indicates that the best cooking temperature of 180 is reached, which is a non-smoking wok.

15. So at this point we gently put in the second hair after the pot kuih raw embryo.

16. Slowly cook over moderate heat, cook one side and gently turn it over.

17. Cooked into both sides of the golden brown can be.

18. Branded pot kui, up the pot into a flat plate, sliced to take. Uneaten, cooled and covered with a cloth to avoid dry knot.