Hello, the key to the puffiness of sesame cakes lies in the recipe. Crispy on the outside and soft on the inside. The recipe for making large sesame cakes (cylinder stove, hanging stove, iron plate): 10 pounds of special flour, 100 grams of yeast, and crispy noodles. 50g, 50g sodium bicarbonate, 150g sugar, 2g ethyl maltol, 5.5kg water. Process: Mix the above raw materials into a dough, put it into a proofing box and ferment it for 30-50 minutes (ferment it at room temperature for 1-2 hours). Then, divide the dough into 150-160 grams of dough, knead it and divide it into two doughs, one large and one small. Dip one small one into the seasoning liquid made of allspice powder, edible salt, maltol, etc., and wrap it in the other one. Knead the dough together into a ball, dip your hands in some water and press it into a sheet, brush with syrup, sprinkle with sesame seeds, and bake in the oven.