Leather: medium gluten flour 1 kg sugar, 2 tablespoons baking powder 1 tablespoon yeast powder 1 tablespoon warm water 1 and 1/2 cups salad oil, 2 tablespoons white sesame seeds 1 cup.

Stuffing: plum blossom meat 12 chopped green onion 1 cup soy sauce, 3 tablespoons sugar 1 and 1/2 teaspoons salt 1/3 teaspoons spiced powder 1 teaspoon black pepper 1 teaspoon.

Exercise:

(1) Mix yeast powder and sugar with warm water, add flour, salad oil and baking powder, add water, knead into smooth dough, and let stand for 10 minute to wake up slightly.

(2) Mix all fillings except chopped green onion.

(3) Divide the awakened dough into 20 equal parts, then glue each small dough into a round dough with a thick center and a thin periphery, then wrap the stuffing and chopped green onion, close your mouth and knead it tightly, then dip the surface with a little water, then wrap it with a layer of white sesame seeds, and then put it in a baking tray, and bake it at 180℃ for 20-25 minutes.

Because the Chili cakes will swell slightly after baking, space should be reserved before arrangement to avoid sticking to each other.