2. Filling: walnut kernel 100g, flour about 30g, salt 1/2 tsp, spiced powder 1/2 tsp, corn oil 30g, shallot 1 tsp, pepper powder 1/4 tsp, black.
3. First, add water, yeast and sugar to the flour, add 1/4 teaspoons of salt to knead it into smooth flour, and then ferment it in a warm place for more than 1 hour, which is about twice the original size;
4. You can make stuffing when fermenting. When the corn oil is hot, add the shallots and cook the onion oil. Fry shallots until brown, remove and throw away;
5. Add salt, spiced powder and pepper powder into the prepared onion oil, mix well and let cool;
6. Stir-fried walnuts are fragrant. After cooling, put it in a pocket and roll it into coarse grains.
7. The fermented dough is well ventilated and thin. Sprinkle onion oil evenly, then sprinkle 30 grams of flour evenly, and use a spoon to help wipe it evenly;
8. Spread the pressed walnut kernel, then roll it up, seal it, gently pinch it with your hand, and stretch it while pinching;
9, then cut into three sections, and then continue to seal;
10, each one is rolled up, the tail is pressed under the cake embryo, and finally black sesame seeds are sprinkled and rolled into a round cake shape;
1 1, put down the heated pot, fry both sides for half a minute, and set;
12, then put it in the oven 180 degrees, put it in the middle layer, and bake it 10 minutes.