1.

Yeast with a little warm water to melt and add to the flour, and then 260 grams of warm water and dough fermentation until doubled in size (good dough with a finger to poke a hole does not shrink back on it)

2.

Cooked sesame seeds in a bag with a rolling pin rolled sesame seeds into crushed

3.

Ventilation and kneading well rolled into a rectangular piece of large, evenly brushed with a layer of vegetable oil on the sheet of dough

3.

This is the first time that I have seen the dough in the past, but I think it's a very important thing to know about the dough.

Brush the dough evenly with vegetable oil

4.

Sprinkle the sesame seeds evenly over the dough, and then sprinkle the pretzels evenly

5.

Roll up the dough slowly from the long side, and then roll it up to form a big roll

6.

Cut it into sections of the same size

7.

Take a small section of the center with chopsticks to press out a deep impression

8.

Take both hands along the deep impression of the fold

9.

Two hands pinch both sides of the reverse twist to make the flower turn out, the two ends of the rolls coiled at the bottom of the shaping, a roll is done

10.

Do it in turn

11.

Steamer into the amount of water, steamer bottom brush a little oil, put the twisted rolls tightly covered fermentation for 30 minutes to double the size. 30 minutes after the opening of the medium heat boil water turn the fire steam steam about 15-17 minutes after turning off the fire, and so on for about 3 minutes after the opening of the lid to take out

This is the first time that I have seen the rolls.