1. Fry the flour until slightly yellow and let cool for later use.
2. Cook the syrup and let it cool for later use.
3. Walnuts and peanuts are roasted, and set aside with raisins and almonds.
4. Add cooked flour and applesauce.
5. Add sesame oil, sugar and sweet osmanthus to mix well
6. Add olive oil to the flour, and the syrup is evenly mixed by hand
7. Knead into a moderately hard, smooth and delicate dough
8. Divide the dough into 30 grams and the filling into 20 grams (I used a 50-gram mold)
9. Take a pie crust dough, flatten it with the palm of your hand, and put a filling on the pie crust.
10. Wrap the filling with the pie crust and slowly push it up until it is completely closed.
11. Mold powder
12. Put the wrapped cake into the mold.
13. Press it out lightly, put it into the baking tray, brush the upper layer with egg liquid, preheat the oven at 210 degrees, about 15 minutes, take it out and let it cool before serving.
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