Accessories: sugar120g, lard 80g, and white sesame seeds.

1, put the oily ingredients into a bowl and mix well.

2. Knead the dough into plastic wrap and wake it for 30 minutes.

3. Stir the low-gluten flour with lard.

4. Knead into dough and wrap it in plastic wrap for 30 minutes.

5. Bake the flour mixed with white sesame seeds for 5 minutes.

6. Add sugar and hot oil to the baked flour and mix well.

7, oil skin wrapped cakes

8. Roll into dough, roll into the cover, and relax the plastic wrap 15 minutes.

9. Fold both ends in half, flatten them into dough, and wrap them in sugar to make cakes.

Bake at 10 and 130 for 40 minutes.