1. Add yeast and water to flour to form a softer dough
2. Ferment in a warm and humid place to double the size
3. During the fermentation, use a non-stick pan on low heat to slowly fry the remaining bean dregs to dry the water
4. Flour, fried bean dregs, salt and pepper, five-spice powder and mix well
5. Pour in the hot scallion oil in batches and mix well into shortbread
6. Take out the fermented dough and knead it evenly, roll it out into a large rectangular slice, and cover half of the dough with bean dregs pastry
7. Fold the other side and pinch the other three sides tightly
8. Rotate 90 degrees and roll it into a large piece, not too thin
9. Fold in from 1/3
10. Fold the other side and pinch the four sides tightly
11. Rotate 90 degrees to roll out
12. This time divide it into four, fold in from 1/4
13. Then fold and fold
14. Rotate and roll into thin slices
15. Cut into small pieces
16. Brush the surface with clean water
17. Dip the water side with sesame seeds
18. Into the baking tray, preheat the oven 180 degrees
19. Put it in the oven, middle layer, bake for 15-20 minutes before serving
Tips:1. Roll out the dough for the first time. Don't roll the dough too thin, otherwise it won't be layered.
2. The intensity should be moderate when rolling
