Ingredients: 300g of low-gluten flour and 200g of warm water.

Accessories: 50g sesame sauce, soy sauce 15g, a little salt, fennel powder, pepper powder, edible oil 15g, and yeast 2g.

1, the main materials and accessories are all ready.

2, yeast and flour mixed together, 38 degrees warm water and noodles.

3. Knead well and cover it with a wet cloth for one hour.

4. Put sesame paste into a bowl, first add 15g soy sauce and a little salt and mix well, then add 15g edible oil and mix well.

5. Finally sprinkle fennel powder and pepper powder.

6. Stir well and set aside.

7. Put a little oil on the chopping board, roll the baked dough into thick slices, and evenly spread the prepared sesame paste on the surface.

8. Then roll it into a roll.

9. Make six more slices. I will make them bigger, or I can make more pills and make them smaller.

10, then fold the two sections in half and knead them into a ball slowly, with the smooth side facing upwards.

1 1. Dip the surface with soy sauce first.

12, then dip sesame seeds and flatten.

13, roll into cakes with a rolling pin.

14, put the cake tray first and bake both sides slightly yellow, about seven or eight minutes.

15, and then bake in the preheated oven for seven or eight minutes. The left and right sides can be bulged, and the fire in the oven is about 180 degrees.