Cooking Steps

1. 

   Step1:The first step is to make noodles. Put yeast in water at about 30 degrees and let it stand for ten minutes (30 degrees is the heat of putting fingers in it. It's ok if it's not hot). Pour in medium gluten flour (that is, ordinary flour). Mix it with chopsticks, and then knead it into dough by hand. This is the mixing method that my milk taught me. After mixing it with chopsticks, there is still some flour left in the basin besides dough. At this time, knead it by hand without touching hands (don't ask me how to know). After kneading, put it in a warm place (such as a balcony) and cover it with a pot cover or wet cloth until it is twice the size of the dough.

2. 

   Step2:There will be a lot of big holes in the dough after the hair is done. Knead the dough to expel the air. Knead the dough until it is smooth and place for ten minutes

3. 

   Step3:Prepare salt and pepper at this time. You can do it ahead of time. That's not the point. Hot pot. Put the lard in. After the oil is hot, put the pepper powder and salt in the small fire and stir quickly (the amount of salt depends on your taste. I taste it by myself, so I can't tell you how much it is used). Turn off the fire after stir frying and put the sesame paste in. Add peanut oil in the pot. Add low gluten flour in oil heat. Stir fry until fragrant. The flour is slightly discolored (flour is to make the final filling not too thin. So it doesn't matter if the amount is too much. Put the stuffing like a solid can't flow. I put about forty or fifty grams). Put the fried flour into the mixed salt and pepper to finish (you can add flour directly if you feel trouble. Maybe it's not fragrant Well, I haven't trie

4. 

   Step4:Prepare a larger chopping board ~ brush a layer of oil on the chopping board to prevent the surface from sticking to it. Roll the dough into a thin rectangle in the center of the chopping board (not too thin, it will break. Try to thin it). Brush the sauce made before. Leave a centimeter edge on the edge.

5. 

   Step5:Roll up ~ squeeze both ends tightly. Use a rolling pin to roll flat, fold, roll flat, fold, roll flat, fold Five or six times can be done. The technique should be gentle. But even if the stuffing is exposed, our stuffing is solid and will not flow ou

6. 

   Step6:If you think it's almost done, roll out the growth bar. Cut it into pieces with a knife. The specific shape depends on your mood ~ it's not too big or too small.

7. 

   Step7:Cut it and put it first. Then prepare the egg liquid. Brush it on the cake (the egg liquid is for coloring. It's ok if you don't brush it). Sprinkle sesame on those who like sesame (yes, I don't like i

8. 

   Step8: