1. Prepare ingredients. 200 grams of ordinary flour, 50 grams of cornstarch, 20 grams of white sugar, 50 grams of chopped cooked peanuts, 125 ml of peanut oil, 3 grams of baking soda, 2 eggs (one placed in the dough, one used to brush on the surface of the shortbread), decoration Use the right amount of black sesame seeds. Mix one egg with peanut oil and mix well. Put the sugar in a bowl and stir until it melts. Sift the flour, cornstarch, and baking soda into a bowl, then stir evenly. Pour the cooked peanuts into the bowl and mix evenly. Knead into a smooth dough. Take an appropriate amount of dough into your hands, then roll it into a ball, flatten it, and place it on a baking sheet lined with baking paper. Brush a layer of egg wash on the surface of the shortbread embryo, and brush it in the middle. Next, sprinkle a little black sesame seeds on the egg mixture. The shortbread embryo is ready at this point. Place the entire baking sheet into the preheated oven and bake at 170 degrees for about 15 minutes. After baking, take it out and let it cool before serving.

2. Prepare ingredients. 500 grams of ordinary flour, 2 eggs, 2 grams of salt, 50 grams of sugar, 15 ml of honey, 200 ml of milk, 7 grams of yeast powder, 50 grams of butter, and appropriate amount of cooking oil. Put the milk, eggs, honey, salt, sugar, plain flour, and yeast powder into the bread barrel in order. Then select the dough function. After the dough forms, cut the softened butter into cubes and continue kneading the dough. Knead until the surface of the dough is smooth. Then take it out, put it in a basin, cover it with plastic wrap, and put it in a warm place to ferment for about 1 hour. The dough is ready to ferment until it doubles its original volume. After the dough has fermented, take it out and knead it evenly on the surface to release the air from the dough. Divide the dough into 12 small pieces, and then roll them into long strips (each dough piece is about 80 grams in size). Next, cover with plastic wrap and let the dough rest for 15 minutes. After the dough is loosened, take one and roll it into a thin strip, about 80 cm long. Hook the fingers of one hand around the middle of the thin strip, and then use the other hand to twist the two ends of the thin strip together. Pour an appropriate amount of oil into the pot and heat it up, then put the twists into the pot, turn over several times, and fry until the twists are golden brown and mature, then take them out.

3. Prepare ingredients. 10 eggs, 220 grams of low-gluten flour, 180 grams of white sugar, 80 grams of corn oil, and appropriate amount of white sesame seeds. Crack the eggs into the mixing bowl of a mixer, then pour all the sugar into it. Place the mixing bowl of the chef's machine on the chef's machine and install it. Select level 5 and start whipping. Sift the flour into the egg batter in three batches. After each sieve, stir evenly from bottom to top. Also, at this time, preheat the oven. Turn the heat up and down to 180 degrees for 10 minutes. Pour corn oil into batter. At this time, stir the mixture more carefully and do not rush or make circles. Apply a layer of cooking oil to the inside of the cake mold. Pour the cake batter into the mold. Sprinkle some white sesame seeds on top of the cake batter. Put the whole plate of cake into the oven and bake at 180 degrees for 15 minutes.