1, shortcake: stir-fry 120g wheat flour with slow fire until the color fades slightly, take it out and let it cool; Heat the cooking oil to 160℃, and gradually pour it into the wheat flour, then add salt, stir well and cool for later use.

2. Cake crust: Pour 120Ml boiling water into 300 g wheat flour, stir it into dough with chopsticks while circling, then add cold water, animal oil and salt, knead it evenly, put it in a bowl, cover it with a fresh-keeping bag and relax for 30 minutes.

3. After about half an hour, divide the batter into 6 parts, one part is rolled into a ring, covered with shortbread, rolled into strips, and relaxed at room temperature 10 minute.

4. After rubbing the strip longer and thinner, roll it into a spiral shape and relax at room temperature 15 minutes.

5. Smooth the batter and cover with sesame seeds.

5. Wipe the pan with a paper towel dipped in cooking oil, while handing out sesame seeds and frying until both sides of the cake are golden.