P 1: material: low-gluten flour, brown sugar and black sesame.

P2: Add some hot water to the low-gluten flour and stir it into dough, then knead it into smooth dough, cover it with plastic wrap and wake it for 30 minutes.

P3: Put black sesame seeds and a spoonful of flour into a cooking machine and grind them into powder, then add brown sugar and stir them into stuffing.

P4: Divide the proofed dough into small pieces of about 50g, roll it into rectangular slices, spread the stuffing, and roll it out with a rolling pin.

P5: Roll up from the wide side and pinch at both ends.

P6: The sealing edge is upward and rolled into a spiral shape, as shown in the figure.

P7: Flatten and roll into pancakes, the thinner the better.

P8: Put a little oil in the pan and bake the pancakes on both sides with medium and small torches.