Prepare 400g glutinous rice flour, 200ml boiled water, 0/00ml cold water/kloc-,4g yeast, 50g sugar, 40g cooked sesame seeds and proper amount of bread crumbs.

1 and 400g glutinous rice flour are scalded with 200ml boiling water, and the other half is kneaded with 100ml cold water, so that the hot and cold alternate, and the kneaded dumplings are not easy to crack, and finally they are mixed together.

2. When it is not hot, add 4g yeast. If the temperature is too high, the yeast will be burned to death and lose its function. After mixing, knead into a ball. At first, it will stick to your hand. Rub your hands after washing them. Knead until there is no dry glutinous rice flour.

3. After kneading, seal and ferment for 30 minutes. Dough can form air holes in the dough, and it is not allowed to explode when frying in a pot.

4. Then prepare the stuffing: 50 grams of sugar and 40 grams of cooked sesame seeds, and mix well together.

5. After the dumplings are made, put them on the chopping board and knead them into long strips, and then divide them into even small doses. Fry for about two minutes before turning over. Fry all the time with low fire and turn it back and forth until the cake bulges and becomes bigger, and it can be cooked with chopsticks without deformation.