1. 60 grams of glutinous rice flour, 20 grams of black sesame seeds, 60 grams of sugar, 2 tablespoons of salad oil, 1 teaspoon of salt, and a little pepper.

2. 50g meat floss, 10g coconut, 30g glutinous rice flour, 10g seaweed and 30g water.

3. 100g of water, 20g of sugar, 20g of lard, 10g of southern milk, 3g of salt, 50g of ice meat, 60g of chopped peanuts, 60g of sesame, 70g of cake powder, 1 scoop of five-spice powder, about 1g.

4. Make the filling: Put the mixture of water and oil on the stove to boil over low heat, add sugar and stir, then add glutinous rice flour and coconut paste and stir, stir well and then turn off the heat; finally add seaweed Mix with the meat floss evenly, then divide into several portions and shape into balls for later use.

5. Mix all-purpose flour, fine sugar, water, and syrup, and knead into a smooth, non-sticky dough to make a dough.

6. Mix all-purpose flour and lard, and knead into a smooth dough. The hardness is equivalent to that of oil dough.

7. After kneading the dough and pastry, press them flat with your hands, cover them with plastic wrap and let them rest for about 15-20 minutes, then divide them into several portions.

8. Place the pastry in the middle of the rolled dough and wrap it up. Place the seam facing up. Use a rolling pin to flatten it and roll it out into an oval shape. Roll it up. Then roll out the dough and roll it up again. After rolling, wrap in plastic wrap and let rest for 15 minutes.

9. Flatten the loose dough with a rolling pin, roll it into a round shape similar to dumpling wrapper, wrap the filling, pinch the dough tightly, wrap it with the seam facing down.

10. Use a rolling pin to gently roll it into a round and flat shape, brush the surface of the dough with a layer of whole egg liquid, sprinkle with some white sesame seeds, then use a knife to make two or three slits on the surface of the dough, and let it rest. Leave for 15 minutes.

11. Put it in the oven and bake at 180℃ for about 15 minutes, until the surface is golden brown.