Ingredients: 800g all-purpose flour, 440g warm water, 10g yeast powder, 90g sesame paste, 6g salt, 1/2 tsp allspice powder, 1/2 tsp sesame oil, appropriate amount of honey, 2 tsp water, appropriate amount of white sesame seeds. Step 1. Preparation In a clean large basin, weigh all the flour and pour it into the basin; 2. Melt the yeast in warm water of about 30 degrees and stir evenly, then pour the water into the flour in batches and spread it with chopsticks, and the flour will absorb the water. It will be fine if it is fluffy; (It is recommended not to add all the water, and then add it later according to the softness and hardness of the dough.) 3. Knead the dough until the surface is smooth and soft. If the dough feels a little soft during the kneading process, If it is hard, you can dip some water in your hands and continue kneading until it reaches the "three lights", namely surface light, basin light, and hand light; 4. Then cover it with two layers of wet cloth for the first fermentation.

Or a pot lid, plastic wrap or anything else will do, as long as it is not in contact with the air and the skin is not allowed to air dry; 5. The room temperature in winter is relatively low, so I used a little more yeast, and then placed it next to the heater for fermentation, which took about Two hours; 6. When the dough is obviously enlarged, about 1.5 times to 2 times in size, the fermentation is over; 7. Add salt, pepper powder, allspice powder and sesame oil to the sesame paste, stir well and set aside; 8. Place on the chopping board Sprinkle with flour, place the dough on a chopping board and knead into a ball; 9. Divide the dough into 4 parts, roll one of them into thin sheets; 10. Pour sesame paste on the dough; 11. Spread it evenly with a spoon; 12. Slowly roll up the dough from one side; 13. Rolled up; 14. Cut into small pieces of the same size with a knife