Simply put, there are three points: first, the baklava is baked, the fire roast is branded, or first branded in the baked. Second, baklava has sesame seeds, hibachi does not. Third, since it is baked with sesame seeds, the baking process naturally can not be turned over. Because the sesame seeds will fall off if you flip it.

This is why? The baklava, more traces of hu baklava maintained. Cake, from the Western region, the Western region of the cake was initially baked directly on the fire. Later developed, in the ground with clay to build a large pit, the center of the fire, smoked around the hot. And then, the flour was baked on the inner wall with a "pop".

And then, to make it taste better, they stuck sesame seeds on it. So you see, Xinjiang's naan is basically covered with sesame seeds. Sesame seeds were originally a product of the West, but later spread to the Central Plains. That's why baklava is made with sesame paste and noodles, and sesame seeds are glued on the outside.

There are many kinds of baklava, all of which have sesame seeds on the outside, only there are more or less, some on the surface and some around. Like the usual sesame seed burrito is a thick layer on the top. Once upon a time, there is a special sandwich meat to eat the horseshoe baklava, the middle is hollow, sesame seeds are also on the surface, but only sparse dozen, in order to lend a flavor. There is also a donkey's hoof baklava, long like a donkey's hoof.

There is another kind of baklava called toad spit honey, the center is bean paste filling, baking must be crumbled open, so that the black and red bean paste filling exposed outside, like a toad spit out a big tongue, sesame seeds in a circle around the toad on behalf of the Lai Bao. It tastes with a unique leavened flavor.

There is a kind of crispy smothered oven biscuits, a big one can be arranged into nine small, each center also has a filling, there are bean paste, green onion oil, sugar and so on. Sesame seeds are also on the surface.