Material: wheat flour (600g).

Auxiliary materials: yeast (15g) and sesame (100g).

Seasoning: salt (10g), rock sugar (25g), pepper (2g), fennel seed (1g), sesame paste (60g), alkali (1g) and peanut oil (50g).

1. Put the flour into a pot, add yeast and water, stir well, make dough, cover it with a wringing wet cleaning cloth, and let it stand and ferment until the dough is soft. Stir-fry Zanthoxylum bungeanum and fennel in a pot, mash, add sesame paste, refined salt and peanut oil, and stir well for later use.

2. Put the dough on the chopping board, add edible alkali, knead thoroughly, divide it into small pieces, knead it into a rectangle, roll it out, rub it into long strips by hand, spread it with fried sesame paste, roll it into a tube, flatten it, brush it with sugar and dip it in sesame seeds to get the biscuit blank.

3. Put the biscuit blanks into the baking tray evenly, put them into the oven or oven, and bake them until the surface is golden yellow and the pulp inside is soft and ripe, so that they can be eaten.

The origin of sesame seed cake

Sesame sesame seed cake is a folk home-cooked dish in Shaanxi.

Sesame cake was called "sesame cake" in ancient times. It was first seen in Liu Xi's explanation of names in the Eastern Han Dynasty. Hu cake has become a kind of "popular food" in Han and Tang Dynasties. So far, Xi 'an "Qingyazhai" masters have been able to make more than 40 kinds of "sesame cakes", which can be eaten alone or together with "instant mutton".