1. Ingredients: 500g all-purpose flour, 80g sesame paste, 4.5g yeast (dry), 300g water, a little soy sauce, 15g sesame seeds, 15g fennel.

2. First weigh 500 grams of flour, 300 grams of water, add 4.5 grams of yeast, and knead the dough for 4 minutes using a chef's machine.

3. After kneading into a ball, cover it with a damp cloth and put it in the oven to ferment for 20 minutes.

4. After the fermentation time has stopped, take out the basin. If you see that the dough has grown a little, it does not need to be fully fermented.

5. Place the dough on a floured board and roll it into a large dough. Spread sesame sauce on the dough.

6. Sprinkle the dried peppercorns, cumin and salt evenly.

7. Roll up the dough and pull it while rolling so that you can have more layers.

8. Cut the dough into longer pieces, then fold both sides of the cut side down, knead the bottom with your hands to make a round shape, then press it flat, and spread soy sauce on the surface.

9. Then dip the sesame seeds on the side with soy sauce, and place them on the baking sheet after they are done.

10. Put it in the preheated oven, set the upper tube to 190 degrees and the lower tube to 200 degrees, and bake for 30 minutes. After the timer stops, take out the baking pan in time. The Kaifeng blast oven biscuits are crispy on the outside and tender on the inside.