1, raw materials: 250g flour, 1 tsp yeast, 3/4 tsp salt, 140g-145g water, 1 tbsp vegetable oil, sesame seeds.

2, the practice steps:

(1) into the yeast and flour, the dough will be kneaded a little more to ensure that the dough is strong, placed in a warm place to make the dough fermentation.

(2) Roll the fermented dough into a rectangle, fold the sheet a few times, fold and then roll it out longer, the purpose of which is to create a shortening layer, and finally roll it into a round shape.

(3) Sprinkle a layer of shortening on the pastry, then fold and roll again into a circle.

(4) Make several cuts with a knife in one direction around the finished pastry, both for aesthetic purposes and to make it easier for the pastry to cook through, and then sprinkle a layer of sesame seeds on top of the pastry.

(5) Lightly sprinkle some water on the bottom of the pastry and put it on the pan.

(6) Heat the pan and wait until the surface of the pastry is golden brown.