1. Bake raw peanuts in the oven for five minutes at 180℃, put them in a bag, crush and peel them, then add sugar, washed raisins, cooked white sesame seeds and cooked black sesame seeds, corn oil and appropriate amount of cooked glutinous rice flour.

2. After mixing well, divide into even small groups for later use.

3. Knead Shui Pi and Crispy respectively and cover with plastic wrap, and wake up for about 30 minutes.

4. Divide the water-oil skin dough and pastry into equal relative equal parts, I divided 9 parts, and let it stand and relax for about 15 minutes.

5. Take a small water-oil dough and flatten it on the palm of your hand. Put the pastry on the squashed pastry. Wrap the pastry with water crust dough. Cover with plastic wrap and wake up 15 minutes.

6. Roll the rolled dough into an oval dough with a rolling pin. Roll up the dough again.

7. Cover the plastic wrap and let it stand for a while.

8. Roll it up twice,

9. Press the rolled dough in the middle position with your fingers, put the two ends together and roll it into a round dough with a rolling pin.

10. Put the stuffing in the center of the dough sheet and wrap it. When wrapping, pay attention to the fact that the stuffing can't be stained at the closing part, otherwise it will be difficult to adhere tightly at the closing part, and the stuffing may be extruded when baking.

1 1. Put the wrapped dough face down on a baking tray, brush a layer of egg yolk liquid on the dough surface, and sprinkle some black sesame seeds.

12. Put the baking tray in the preheated oven, bake at 200 degrees for 25 minutes, and the surface will be golden.