2, production method: the glutinous rice washed, put in a jar, soaked in water for about seven or eight hours, fishing, water control, pounded into powder with a pestle and mortar, through a fine sieve for use. In a pot of 1.3 kilograms of water to boil, poured into 750 grams of flour, immediately closed the stove fire, to spatula in the pot constantly stirring, stirring evenly, until the adhesion of non-stick water can be.
3. When the dough is cool, mix it with the rice flour, then tear the leavened head and stir it in. The first two hands will be rubbed into a snowflake, and then repeatedly kneaded, until the rice flour and cooked dough completely mixed, become smooth for the sticky dough until. Cover with a damp drawer cloth and leave to ferment for about 1 hour (or up to 4 hours in cold weather).
4, sugar and cinnamon and flour 75 grams, mixed well into the sugar filling. Another sesame wash, soak in water for 5 hours, fish out of the water control, put in a dustpan, hand wipe the outer skin, Yang net to be used.
5, flour on the case, the fermented dough kneaded, rolled into long strips, picked into 40 doses, and then sprinkle some flour, one by one, pinched into a wineglass shape, wrapped into the sugar filling, pinch the mouth, and then rolled into a circle, put sesame seeds in the pile of repeated rolls, dipped in sesame seeds, flattened with the palms of both hands (3 times), to become a slightly thicker edges, the middle of the slightly thinner round cake, put the four ripe frying pan, frying over medium-high-fire firm for 10 minutes, depending on the cake on both sides into a golden brown, the cake is not a good idea. The cake will be golden brown on both sides, and the center will be bulging.