Baked sugar cakes

Overview

This small sugar cookie is very easy to make, and it leaves a mouthful of flavor after one bite. It is very suitable for breakfast

Mix flour and yeast, add water and knead into a slightly softer dough, refrigerate overnight
The next morning, take out the fermented dough, deflate it, and roll it into a long strip
Divide it into small portions and let it sit for a while
While the dough is rising, make the filling: Crush the cooked black sesame seeds, add cashew nuts, walnuts, and chopped peanuts (the leftovers from the five-nut mooncakes you made previously have been frozen in the refrigerator), add sugar and flour, mix well and set aside
Take a small dough, roll it into an oval, and brush the surface with a thin layer of corn oil
Fold in half as shown
Brush another layer of corn oil
Roll up from top to bottom
Stand up as shown in the picture
Press flat
Roll out into small round cakes
Add appropriate amount of fillings
Wrap it up like a bun
Press the edge downwards
Roll it out with light force and do not break it to prevent it from sinking and leaking out during baking
Heat a pan, apply a layer of oil, put in the cake base, and fry over medium heat
Flip one side until golden brown and then flip it over until both sides are cooked