1. Ingredients (for about 8 people):

(1) Crust ingredients: 500g flour, 50g lard, 750g boiling water, 25g cold water + 2g baking soda, 25g dry flour .

(2) Sugar filling ingredients: 80g sugar, 40g flour, 30g cooked white sesame seeds.

(3) Oil for fried cakes: edible oil.

2. Put 50g lard in the pot to burn, then add 750g water and bring to a boil. After the water boils, turn off the heat, pour in 500g of flour, and stir continuously with a rolling pin until there are no dry dough lumps.

3. Apply oil on the board, pour out the dough, spread it out, and let the dough cool. After cooling, use 25g of water to melt 2g of baking soda, pour a small amount of it onto the surface with your hands several times, and use your hands to gather the noodles together into a ball.

4. Take 25g of dry flour and sprinkle dry flour on the dough after it is formed. Do not knead the dough. Use a stacking method to fold the dry flour into the dough.

5. After all the dry noodles are folded in, press them into a smooth dough, arrange it into a round dough, wrap it in plastic wrap, and let it rest for half an hour.

6. While the dough is waking up, put all the ingredients needed for the sugar filling together and mix evenly. Toast or fry the sesame seeds in advance.

7. Take a piece of dough about the size of a table tennis ball, hold it with four fingers of both hands, and pinch it thin with your two thumbs and your index finger while pressing it, and arrange it into a bowl shape. Take about half a spoonful of sugar filling and wrap it in it.

8. Pinch the closing edge tightly. You can pinch off the excess surface and press the closing edge. Press and flatten the wrapped sugar cookies.

9. Heat the oil in the pot until it is 60% hot. Insert the chopsticks. Small bubbles will appear quickly around the chopsticks, then you can put the sugar cake in. The oil temperature must be hot when frying this sugar cake. If the oil temperature is low, the crispy effect will not be achieved.

9. Drain the oil from the deep-fried cakes, put them on a plate and eat.

10. Tips:

(1) When blanching the noodles, the water must be fully turned on. When stirring the noodles, stir quickly and continuously to facilitate blanching.

(2) The fillings can be selected according to your own preferences, but do not choose ones that are too moist to prevent them from exploding.

(3) When frying, the oil temperature should be 60 to 70% hot. If the oil temperature is low, the crispy shell will not come out.

(4) It is best to eat and cook it now, which is the best period to appreciate it.