2, auxiliary ingredients: salt, pepper, sugar, sesame seeds.
3, shortening (150g of low-flour, 75g of lard), oil skin (300g of medium-flour, 75g of lard, 165ml of warm water, a tablespoon of yeast) salt, sugar, pepper in moderation.
4, fat meat diced, dry pot small fire, refining oil, oil is getting more and more, a bowl of lard, cool, weigh and standby.
5, a tablespoon of yeast mixed with warm water into yeast water.
6, medium flour + lard + yeast water + a little sugar, mix.
7, kneaded into a dough, half an hour after fermentation into 2 times the size of the low-flour into the lard, stirred into the shortening.
8, all ready, start making! After the fermentation of the dough rolled into strips, cut into uniform size, this amount I did 16.
9, rolled into a rectangle, smeared with shortening.
10, evenly sprinkled with salt and pepper, rolled up, sealing face up, vertical over, sealing the mouth, in the rolled out, in the rolled up, in the vertical over (you can repeat the above steps 1 time), rolled into a rectangular cake shape.
11, in order to do a good job, set the plate, brush sugar water, sprinkle sesame seeds.
12, into the oven, preheated at 200 degrees, bake for 10 minutes.
13, bulging, 240 degrees, 3 minutes or so. The temperature is high mainly for color.
14, 15 minutes later, out of the pan, fresh out of the oven.