1. 125 grams of whole wheat noodles + 50 grams of lard + 45 grams of water = water and oil noodles
2. 105 grams of low-gluten flour + 50 grams of lard = shortbread noodles
3. Peanuts, cashew nuts roasted and crispy ground coarse froth + sesame seeds, 10 grams of corn oil, mix well = filling, divide into 12 portions
4. Divide water and oil noodles into 12 portions each and shortbread noodles
5. Water oil bread into shortbread noodle
6. Roll it into a tongue, roll it up, and wake up for 10 minutes
7. Roll again
8. Wake up for 10 minutes
9. fold
10. Flat, thin around, thick in the middle
11. Pack the stuffing
12. Press into a pie
13. Preheat at 170 degrees, middle layer for 10 minutes, turn over and bake for 10 minutes
14. carry out
