Cooking Steps

1. 

   Step1:Let the yeast stand for 10 minutes after boiling with water. Pour the yeast water into 200 grams of flour and stir. Pour the vegetable oil into the flour and continue to mix until the dough is smooth and does not stic

2. 

   Step2:Put the dough into a basin, cover with plastic film, put it in a warm place for the first fermentation, ferment the dough to twice the size, and pull open to see the honeycomb like gluten tissue (the fermentation time and the amount of yeast released are different with the environmental temperature. The yeast is put more. The higher the environmental temperature, the faster the fermentation will be. In summer, the fermentation generally takes about half an hour. After fermentation, you can poke the dough with your fingers. If the dough does not retract or collapse, it means the dough is fermented successfully. If the dough retracts, it means the dough is not loose enough. Keep it still.)

3. 

   Step3:Rub the air out of the fermented dough into long strips, cut into 6 equal parts of small dosage and cover with fresh-keeping film. Let it stand for 10 minutes to relax the gluten

4. 

   Step4:Mix 40 grams of brown sugar and 10 grams of flour

5. 

   Step5:Round one of the dough, roll it thin with a rolling pin, wrap it with brown sugar filling, knead it into a fold like a bun, close it up and press it into a pie, and sprinkle with a little black sesame

6. 

   Step6:After the multi-purpose pot is fully preheated, add the vegetable oil and heat until the oil lines are formed, put the dough in, cover it and start frying slowly on a low heat. After frying to golden yellow, turn it over and cover it and continue frying until both sides are scorched yellow

7. 

   Step7:Finished product drawin

8. 

   Step8:Finished product drawin