1. Add 150g of flour to 1g of salt, mix well, and divide the flour into two. Pour the boiled hot water little by little into half of the flour in one hand, while stirring with chopsticks in the other hand. Be careful not to overwhelm the hot noodles and let them dry for a while, then add cold water to the other half to make a smooth dough.
2. Knead the well-made dough on the panel and knead it smoothly, cover it with plastic wrap and save it for a while.
3. Put 10g of flour in a bowl, heat 15g of edible oil in a wok, pour the hot oil into the noodles and stir evenly to make a thin shortbread.
4. The saved dough is rubbed long.
5. Cut into three uniformly sized doses.
6. Spread 1/3 of the shortbread.
7. The radius is cut and rolled up.
8. Roll into a cone shape.
9. Tighten the bottom of the mouth tightly.
10. Press down from the tip of the cone
11. They are arranged in the order of production.
12. Roll both sides.
13. Brush the thicker pan with oil, put in the dough and rinse the oil on the surface, cover with a lid, and cook slowly.
14. Turn one side yellow and turn it over.
15. Spoon an appropriate amount of sauce and quickly spread it evenly.
16. Sprinkle diced chives and cook black sesame seeds. At this time, the other side of the cake was also browned.
17. Out of the pot. Cut into pieces and enjoy!
