1. Material: 2 kg medium gluten flour, 20 g fermented baking powder, yeast 10 g, 5 g salt, 600 g water, glucose powder 1 g, and appropriate amount of dried plums.

2. After the fermented baking powder and flour are evenly stirred, the yeast, salt and glucose powder are dissolved in water, and then added into the flour to form a smooth dough.

3. Knead the mixed dough repeatedly by hand until the dough is smooth and delicate.

4. Wake the kneaded dough slightly, then roll it into a rectangle with a rolling pin, coat it with cooking oil, sprinkle with appropriate seasoning, fold it, roll it into a square, and then put it into a baking tray.

5. Wake the scones for about 30 minutes, so that the dough can be completely awakened.

6. Brush the woken noodles with egg liquid, sprinkle with sesame seeds, put them in the oven, set the surface fire/primer to 180/ 170℃, bake for about 15 minutes, and turn the noodles in the middle. The baked surface is golden yellow and can be baked, and the finished product is soft inside and coke outside.