1. Put the cleaned sesame seeds into a wok, stir-fry with medium and small fire until one sesame seed can be easily crushed with your fingers, and turn off the heat.

2. Quickly pour it on the pot pat (or chopping board) and open it to cool.

3. Pour the cleaned and dried chicken gizzard-membrane into the pot, and bake it with the remaining temperature of the pot.

4. Crush with a cooking machine (or crush with a rolling pin) and then sieve. Pour all the flour, chicken gizzard-membrane, salt and sesame into the basin.

5, stir evenly, while pouring water, while stirring into noodles with chopsticks.

6. Make dough by hand, cover it (or plastic wrap) and wake it for about 20 minutes.

7. Knead the dough flat.

8. Divide and knead into a round strip.

9. Break into small doses of about 35-40 grams, knead into a circle, and cover the dry skin with a wet cloth (or plastic wrap).

10, take one dose and flatten.

1 1. Roll the dough into circular slices with the same thickness with a small rolling pin (the thinner the better, the thinner the kang will be, the more burnt it will be, and the thickness is almost the same as or even thinner than sesame).

12. Preheat the electric baking pan and put it into circular slices.

13, turn over and bake until both sides are brown, then take out, and after cooling, you can eat crispy steamed buns.

14, finished product.