Cooking Steps

1. 

   Step1:Mix the stuffing and internal ingredients. Knead it into a dough. It's soft and smooth. Don't knead more. Allow to stand for half an hour (or until twice as large

2. 

   Step2:At this time, black sesame powder or black sesame mixed with sugar and oi

3. 

   Step3:Making of pastry. Knead the ingredients into dough (never use only oil. It will be very greasy. Oil water ratio is 1-1

4. 

   Step4:Take out the sunken dough (it should be twice the size before) and roll it into a whole piece (the thinner the better

5. 

   Step5:Brush with black sesame materia

6. 

   Step6:Pinch both sides. Start rolling (the more layers, the better the taste

7. 

   Step7:Cut sections. Each section is as big as the dumpling's dosag

8. 

   Step8:Take out a small piece of the outer material, that is, the pastry dough, and press it into a piece that can cover exactly the size of the inner material (if you want a thin piece of pastry, pull out a small amount of the outer material, roll it thin, roll it thin), want a thousand layers of pastry, pull more of the outer material, roll the pastry thicker as well

9. 

   Step9:It's like wrapping a bun. Wrap the inner material

10. 

    Step10:If you want a thin puff, you can skip this step. Go straight to the next step and want to have a look at it. Wrap it, roll it into pieces, fold it, roll it again. Repeat 3 to 5 times (be careful not to break the mystery)

11. 

    Step11:It can be spread with a layer of oil or honey and sesame seeds. It can also be dispensed with

12. 

    Step12:Pan without oil. Medium heat to yellowish oven - 180 degrees (356f) for 25 minute