《太平广记·卷二百三十四·食（能》
等油煎热后，从银盒中取出做蒸饼用的豆馅儿，将面团在手里，从手指缝中挤出来，用银篦子刮下去，放在釜中热油里煎。
候油煎熟，于盒中取包子豏。以手于烂面中团之，五指间各有面透出。以篦子刮郤，便置包子于铛中。
When the oil was hot, he took out the bean paste used for making the steamed buns and squeezed the dough through his fingers. Then he scraped it off with the silver dough cutter and placed it in the hot oil in the cauldron to fry.