1. Material: flour 30g, sugar 70g (for kneading dough), boiled water 750g( 100 degree), oil 40g, white sugar 120g (sugar stuffing), black sesame 30g (sugar stuffing), and dry flour 50g (later added to the scalded dough).

2, 120 grams of sugar, 30 grams of flour, 30 grams of black sesame seeds, mix well, and the sugar filling will be ready for use.

3. Boil water (750g), add 40g of oil and 70g of sugar, boil, slowly add flour in several times, stir until there is no dry powder, cool at room temperature, add 50g of dry flour to the cooled hot dough, and knead well (don't knead too much to avoid gluten). Adding dry flour in this step is the key to pastry.

4, divided into 40 grams of a uniform small dose (this step will be very sticky, hands should continue to refuel)

5. The dough is full of sugar.

6. Boil the oil in the pot. When the oil bubbles, put the dough in, and put a bamboo grate at the bottom of the oil pan to avoid burning the bottom of the dough. Turn it over with low heat and fry it until both sides are golden and all are hollow.