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1
Use warm water of about 35 degrees to fully dissolve the yeast, slowly add it to the flour, and use chopsticks to stir into dough while adding the yeast water. -
2
Knead it into a smooth dough with your hands, cover it with a lid or plastic wrap and let it rise until doubled in size. -
3
Put cornmeal, five-spice powder, and salt into a bowl and stir evenly. Pour cooking oil into the pot and heat it up. Pour over the cornmeal to make a puff pastry. -
4
Sprinkle a little flour on the cutting board, knead the air out of the dough with your hands, and cut into appropriate dough pieces according to the size of the dough. -
5
Roll the dough into a rectangular sheet, brush with pastry evenly, and make four symmetrical cuts on both sides as shown. -
6
Start from one side as shown, fold both sides in half towards the middle and then up, and repeat to the other side. -
7
Finally, wrap the two sides around the mouth and roll it out into a cake with a suitable thickness. -
8
Dip the cake base with a little water, sprinkle with white sesame seeds, and roll it out to prevent the sesame seeds from falling off. -
9
Pour water into the steamer, put the cake embryo into the cage, and let it rise again. -
10
Bring to a boil over high heat, turn to medium heat and steam for 15 minutes, simmer for 2 minutes, take out and let cool. -
11
Pour a little cooking oil into a pan and heat it up, add the steamed puff pastry and fry until both sides are golden brown. -
12
Cut into small pieces.