1, first mix the dough with warm water. Don't add all the water at once, add it bit by bit. When kneading dough, you should rub it a few times, which will make it more brittle. Never scald the noodles with boiling water, so the cake will not be brittle. Don't put baking powder in the dough. Cooking cakes need dead flour instead of fermented flour. Cover the dough with plastic wrap and wake it for 20 to 30 minutes. Remember not to wake up for too long, or the biscuits will not be crisp. In the process of waking up, we began to make cakes. We put a proper amount of flour, pepper and salt into a waterless bowl, boil the hot oil, and pour the hot oil directly into the cake bowl. The hot oil must not pass the flour, so that we will smell the thick pepper. In fact, we can also add some rolling powder such as pepper and star anise according to our own preferences, so that the cakes will taste more fragrant.

2. Subsequent rolling is the key. Put the proofed dough on the panel and start rolling, but remember that the thinner the dough, the better. Pour the crispy dough on the rolled dough and spread it evenly. Then sprinkle some chopped green onion, roll up the big dough, cut it into big dough, roll it a few times by hand, flatten it, and start rolling cakes. The key to crispy rice is multi-level and multi-level.

3. Sesame cake is a traditional food in China, so there are many improvements in the present practice. For example, the meat bun is a sesame cake cut from the middle, crisp to slag, plus chopped sauce meat and green pepper, which is fragrant and can satisfy everyone's appetite. This sesame seed cake can also be cooked at home, which is very convenient. The key lies in the number of layers, crisp, crispy and delicious.