1. First mix low-gluten flour, baking powder, and edible soda noodles for later use.
2. Beat the eggs into a basin, add sugar, water, and vegetable oil to blend with your hands and beat for at least 2 minutes.
3. Sift in the powder mixture.
4. Knead the dough and wake up for ten minutes. Here you can adjust the hardness of the dough yourself.
5. Roll into a cylindrical strip.
6. Divide into equal small doses, about 10 grams each.
7. Rub round.
8. Roll the small agent with a damp cloth, put it in the white sesame seeds, and roll it with your hands. Mine is cooked sesame seeds, but raw ones are fine too.
9. Everything is done before proceeding to the next step.
10. Bring the oil to 70% heat and change the pan to a small fire.
11. Everyone laughed, it would take a little longer for a small fire to explode to make it crispy.
Tips:As a reminder, because the water absorption of flour is different, you should master the softness and hardness by yourself when mixing it with dough. Add a little bit of noodles to the thinner noodles, and add a little bit of water to the hard noodles. Also, the oil temperature during frying must be controlled well. If the fire is high, the skin will be burnt and the inside will not be crispy.
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