2. Pour in syrup and salad oil.

3. Mix all the raw materials in the same direction.

4. Gently knead into dough.

5. Divide the ingredients into round cakes. After the finished product is made, each piece is about 30g and the skin is about 20g. If you like more fillings, add more fillings to reduce the amount of dough, but the dough should not be too thin. If it is too thin, it will lose its proper flavor.

6. Wrap the taro paste (or pineapple stuffing) in the crust with a scraper and pinch your mouth tightly.

7. Brush some oil in the mold and put it into the stuffed dough.

8. The surrounding pressure should be dense, and the thickness should be the same as that of the cake mold to avoid the collapse of the cake (the thickness is within 1cm) when it is reversed.

9. recite it and roll a circle of sesame seeds on the circumference of the cake.

10, add warm oil (about 150- 160℃) and fry for 3-5 minutes until golden brown. Or bake in the oven at 200℃ 10 minute (the specific time depends on the oven, and you can master it yourself).