500g flour, 5g warm water, 5g baking powder, 15g yeast powder and maltose water, 10g peeled white sesame seeds, 20g sesame oil, 5g pepper powder, 5g fennel powder, 5g salt, 3g chicken powder, 5g cooked sesame seeds and 5g chopped green onion.

Exercise:

1. Mix the seasonings together and make the stuffing.

2. Add warm water to the flour bowl, mix the baking powder and baking powder evenly, and cover it with a wet rag for 30 minutes.

3. Knead into a long strip with a wide end and a sharp end, flatten it by hand, spread the stuffing evenly on the wide end of the dough, pinch 5g of dough from the tip, flatten it on the dough covered with stuffing, spread the stuffing on it, repeat it, and then wrap the overlapping dough covered with stuffing and put it on the panel.

4. Press a round cake with a knife with a diameter of 9 cm and a thickness of 1.5 cm, cut a knife with a depth of 0.5 cm and a slope of 30 degrees along the cake with a knife, brush it evenly with maltose water, put the flower face down into a plate, pinch the edge along the circumference, dip your fingers in water to wipe the side without flowers, and stick sesame seeds evenly on the side with knife flowers with your fingers.

5. When the surface of sesame seed cake is golden yellow, and the finished product has a diameter of 9 cm and a thickness of 2 cm, take it off with a spatula and a cake tray.