First, make shortbread, put wheat flour salt and spiced powder into a bowl, stir well, put oil in the pot and add a proper amount of pepper, fry the oil with medium and small fire to filter out the pepper, immediately pour it into a bowl filled with flour while it is hot, and stir well for later use. It is sticky after mixing, which is more convenient for rolling in the middle and late stage.
Mix the dough materials, stir them with chopsticks into a flocculent shape, knead them into smooth dough, cover them with fresh-keeping bags and leave them in a warm place for 30-40 minutes. The dough will be nearly twice as big, so it doesn't need to be too fat. Take down the dough, gently press the exhaust pipe to make it round, roll it out slightly, turn it over and roll it into a roughly rectangular shape, and spread it evenly on the prepared shortcake.
Stretch both sides of the dough sheet to the center of 1/3, and fold it into a rectangular dough sheet, then fold it in half left and right, roll it out again, repeat the stretching method twice, roll it into a slightly thick rectangular dough sheet, sprinkle water on the surface, sprinkle sesame seeds, split it in two from the center level, and then divide it into strips.
Brush the baking tray with a layer of vegetable oil, put the dough embryo on the baking tray, put it in a hot and rainy place for 30 minutes, spray a little water on the surface of the cake embryo, and put it in the middle and upper layer of a better electric oven for 2 10/6 minutes.
Raw materials of sweet potato cake (net weight after peeling) 280g, glutinous rice flour 60g, wheat flour 60g, hollow: old brown sugar 30g, wheat flour 10g, or whatever, peeled and sliced sweet potato cake;
Steam in water; Mash cooked sweet potatoes into mashed sweet potatoes, and add glutinous rice flour and 60 grams of wheat flour; Knead into a smooth dough; If the steamed sweet potato contains a lot of water and the dough is sticky, add glutinous rice flour and flour bit by bit until it is not sticky; My own sweet potato and stuffing are not very sweet, so you added sugar to the sweet potato jiaozi.
Old brown sugar and 10g wheat flour are mixed to form brown sugar stuffing; The dough is divided into about 40 grams of flour; Nest the flour and add a proper amount of brown sugar stuffing; Wrap it up and seal it, smooth it slightly, sprinkle with a few sesame seeds and press it slightly; Put a little oil in the pot, boil the oil, put the sweet potato cake on low heat, and fry on both sides for 30 seconds; Bake in 170 degree electric oven for 20min.