1. Put the yeast in warm water and let it stand for a while, pour the yeast water into the flour, and form a dough, wait for fermentation
2. Pour the oil in the shortbread into the pot, then pour into 80g flour after the oil is hot
3. Stir-fry until the flour is fat and let cool for later use
4. Fermented dough
5. Roll out the rolling pin and spread the shortbread
6. Fold, pinch the sides tightly, and roll out into a rectangle. Then make a three-fold and roll it out again.
7. Fold up from one section after rolling it out
8. Divide into equal parts as needed
9. Take one of them and pinch both ends to prevent the shortbread from leaking
10. Relax for 5 minutes after finishing
11. Roll out into a round shape, put in peanut sesame filling, close down
12. Do it one by one
13. Roll out into cakes and fry until golden on both sides
14. Out of the pot, start to eat
15. Crisp and visible
16. Peanut sesame filling, see the recipe posted earlier
