Practice 1

Ingredients: 500g flour, 5g sugar and 5g yeast.

Accessories: sugar and black sesame.

1, 500g of flour and 5g of yeast sugar. The yeast sugar is melted with 300g warm water, and poured into flour to stir the cotton wool. The dough is mixed, and it is foamed in a sealed container in a warm and humid place.

2. The ratio of sugar to flour is 2: 1, and the amount of black sesame is appropriate. The dough is honeycombed. The dough is vented and the same amount of agent is added. Roll the round blank, wrap in a proper amount of stuffing, and squeeze it away. Squeeze the mouth down, roll the round billet, and do it all.

3. Pour a proper amount of oil into the pot, first put the rolled crust into the pot, and cook it over low heat. Golden on both sides and bulging in the middle. Cooked out of the pot.

Practice 2

Raw materials: 300g of common flour, 50g of hot water150g, 50g of cold water, 2g of salad oil15g, 2g of salt, proper amount of sugar,13 of flour, and proper amount of sesame.

Production process

1, blanch the flour with hot water, add salt, and then slowly add cold water to form a soft dough;

2. Add salad oil while kneading the dough to prevent sticking and make the dough softer. Cover it and let it stand for more than half an hour.

3. Apply a little oil to the dough to prevent sticking, and roll the dough into large oval pieces;

4. Apply salad oil to the dough, roll up the dough and cut it into small pieces;

5. Roll the dough into a circle and flatten it;

6. Mix sugar, flour, and white sesame seeds to make stuffing;

7. Put the stuffing into the dough, close it and flatten it, and roll it into a round cake;

8. After the pot is heated, put the cake in the pot and fry until both sides are golden.