Method:

1. Pour 950 grams of flour on the chopping board, add 500 grams of fresh yeast to warm water, mix well, then pour into the flour, knead evenly, cover with a cloth and let sit. Set aside for fermentation.

2. After the fermented dough has risen, roll it into a long circular strip with a diameter of 5 cm, flatten it, and roll it into a dough of 10 cm and 1.3 cm wide. Mix 50g of flour, 100g of sugar and 100g of raw oil into sugar-oil dough, roll it into a long strip, flatten it, place it in the middle of the dough, fold it, and cut it into 25g pieces.

3. Add peanut oil to the wok and heat it until it is 60% hot. Add the raw material and fry until golden brown. Remove and drain the oil. Serve. Production essentials: 1. Knead the dough evenly and thoroughly until the surface is smooth and non-sticky;

2. When rolling out the dough, it should be thin in the middle and thick around the edges;

3. Just float the oil when frying.