Ingredients: 300g of wheat bran powder, spiced powder 1 spoon.

Accessories: 3g of yeast, 3g of salt and 0g of corn oil10g.

1, put the flour and yeast into a basin, and add warm water of about 30 degrees to mix the flour.

2. Knead into a smooth dough and cover it with plastic wrap to wake up.

3, wake up to twice the size of the original, and open it in a honeycomb shape.

4. Take out the dough, knead the dough, exhaust it, knead it for a long time, and cut it into 1 6 small dough pieces.

5, make pastry: oil, spiced powder, thirteen incense in a bowl and mix well.

6. Round and flatten the big dough, and roll it into a disc like dumpling skin.

7. Brush with pastry, sprinkle with fine salt and sprinkle with dry flour.

8. Roll the dough into a round dough like dumpling skin and cover it on the big dough.

9. Brush the pastry with pastry, sprinkle with fine salt and dry flour, and so on, leaving only the last pastry.

10, the last piece of dough can be covered on it.

1 1, the big dough is folded up, wrapped around the small dough, rolled into a cake about the size of a steamer with a rolling pin, and oiled on this side.

12. After oiling, in turn, sprinkle white sesame seeds on the front side with water and flatten it with a rolling pin.

13. After warming the pot, put it in a steamer for secondary fermentation to thicken it.

14, bring to a boil over high fire, steam over medium heat 15 minutes, and keep it stuffy for 5 minutes.

15, take the steaming cloth out of the pot.

16. Heat the electric cake pan with oil, and fry the cake until it is golden on both sides.

17, take out the cake and cut it into four parts. The layers are distinct and very beautiful.