Cooking Steps

1. 

   Step1:In a large bowl, add 140g flour, 14g brown sugar, 20g white sugar, 2G salt, 4G yeast and 2 eggs in turn. Mix and stir wel

2. 

   Step2:Add warm water for many times and mix evenl

3. 

   Step3:Room temperature fermentation for 1 hour. It can also be sent to refrigerated fermentation for one night. It can be used after fermentation until a large number of bubbles are produced

4. 

   Step4:Heat the small pot over medium and small heat. Apply a little cooking oil with kitchen paper. Put in a spoon of batter. Turn the frying pan with your wrist. Let the batter flow naturally. Spread it into a round cake with a diameter of about 10cm. Cover it and simmer for 3060 seconds

5. 

   Step5:Turn off the fire when there are a lot of small bubbles in the middle of the crust and dry. Add the filling you like. Fold it in half and clamp the filling

6. 

   Step6:[sagging] [three shreds of old Ganma] heat up the oil, put in the cut potato shreds, add a little salt and stir fry until soft, then add the green pepper shreds and sprout shreds and stir evenl

7. 

   Step7:Add a little sugar, 1 teaspoon of raw soy sauce and 1 teaspoon of Laoganma, stir fry until it's broken. Set up the pot and cool it. Laoganma's three threads are finished

8. 

   Step8:[sour cowpea mince] heat up the oil, stir fry the sweet and sour cowpea seeds, add the meat foam and stir fry until the color change

9. 

   Step9:Add 1 teaspoon soy sauce and a little sugar to taste. Start the pot and let it cool. Finish with dried bean and mince

10. 

    Step10:[Oreo salty cream] put the Oreo biscuit into the sealed bag and crush i

11. 

    Step11:Add 10g cream cheese, 10g sugar and a little salt into 100g light cream. Whisk until the lines are clear and not flowing. Then add in Orio and mix evenly. Finish filling with Orio salty cream

12. 

    Step12:[meat floss / jam cream] add 100g light cream, 10g cream cheese and 10g sugar. Beat until lines are clear and do not flow

13. 

    Step13:Serve with meat pine / yellow peach jam. Meat pine / jam with cream fillin

14. 

    Step14:[ancient early peanut and sesame stuffing] make a small pot. No need to refuel. Stir fry 3 tablespoons of peanuts and 2 tablespoons of sesame over low hea

15. 

    Step15:Then pour the fried peanuts and sesame into the blender. Add 2 tablespoons of fine sugar. Break them to a fine powder shape. Finish the filling of ancient early peanuts and sesam