ingredients: 5 grams of flour, 2 grams of lard, 125 grams of water, 5 grams of cooked noodles, 4 grams of fat meat, 8 grams of coconut milk, 8 grams of peanuts, 6 grams of sesame seeds, 6 grams of pork chops, 5 grams of preserved fruit, 3 grams of medlar and a proper amount of essence. 1. Mix cooked flour, sugar, fat granules, peanuts, sesame seeds, pork chops, medlar, preserved fruit, 5 grams of lard and essence into stuffing. 2. Rub 25 grams of flour with 125 grams of lard into dry pastry; Add water to 25 grams of lard and knead the remaining flour into an oily dough. 3. Wrap the dry pastry in the water-oil dough and roll it into rectangular thin slices. Roll it up along the length, press two pieces of flour for every 5g, pack the flour into sugar-free stuffing in a flat way, and roll it into a round cake with a diameter of about 5cm, brush the surface with egg liquid, and stick a small hole with a toothpick. 4. Put the cake blank into the baking tray, put it in the oven and bake it with slow fire until the cake bulges and the surface is golden yellow. Features: The product is golden yellow, crisp and sweet, and has high nutritional value. Precautions: when pressing the round cake, the action should be light, so as not to squeeze out the stuffing. The product has moderate sweetness, bulky taste and good elasticity.