2. Put the flour on the chopping board, mix it with 400g of hot water at 80℃, add baking soda, knead it into dough, take out150g, replace it with equal amount of yeast, thoroughly knead it into a rectangle, roll it into thin skin with a rolling pin, coat it with peanut oil, sprinkle 25g of dry flour, rub it evenly by hand, and roll it into strips from outside to inside. Each dose is pressed into a flat skin with a diameter of about 7 cm, a thick middle and a thin edge, and then wrapped with10g meat stuffing and 20g shallots, pinched and closed, sprinkled with maltose and sprinkled with sesame seeds.
3. Take a cake baking oven with a yellow sand jar, light a fire with charcoal1300g, and stick them around one by one, bake for 15 minutes and then take them out.