1. Mix all-purpose flour, sugar and yeast
2. Add warm water
3. Stir well with egg cream
4. Cover with plastic wrap and let stand for half an hour
5. Add salt, five spice powder and pepper to 20 grams of flour and mix well
6. Pour in hot oil
7. Stir evenly, set aside
8. The proofed batter is about twice as big as the original
9. Put more flour on the countertop and put the batter in the flour
10. Use your hands to move the surrounding batter to the center
11. Turn it over and roll it with a rolling pin to a thickness of about half a centimeter
12. Pastry on the surface
13. Roll up, as hard as possible
14. Divide into 8 evenly
15. Stretch each copy and fold it in three
16. Brush the surface with a little water
17. Pull up around like a bun and pinch it tightly
18. Put it in a sesame plate and press gently
19. Brush the surface with appropriate amount of water
20. Flip and dip with sesame seeds
21. Make all the biscuits and let stand for 10 minutes
22. Put an appropriate amount of oil in a non-stick pan, put the dough into the pan, and fry on low heat
23. Turn over after coloring the bottom
24. Cover the pot and fry on low heat
25. Fry on both sides repeatedly until the color is even
26. Serve out and serve while hot
Tips:1. Novices can add less water for better operation, but it will affect the softness a little
2. The finished biscuits must stand still, the finished product will be soft
