Yeast dissolved in warm water and poured into the flour in small batches, stirred with chopsticks to form a floury flakes, then added 20 grams of oil, kneaded into a smooth dough, and let rise for 30 minutes.

Stir-fry 5g of pepper and 5g of cumin over low heat, turning off the heat when the cumin turns slightly brown.

Pour into a mortar and pound into a powder

The order of mixing the sesame paste: add sesame oil to the sesame paste, stir to form a homogeneous, flowable paste, then add 2 grams of salt, the crushed peppercorns, and cumin and stir to mix well, and then finally add an appropriate amount of Jinshi Soy Sauce or Soya Bean Soy Sauce and stir slowly until the paste turns from a flowable paste into a viscous texture.

Roll out the risen dough into a thin sheet and spread the sesame paste evenly, or if the panel is too small like mine, divide it into 2 dough balls and brush with sesame paste as you roll.

The sesame sauce, which is made by adding sesame oil and then soy sauce, is very thick and will not flow around like thin sesame sauce, so it is very obedient, so if you are eating it yourself, you will want to spread it all over.

Spread the sesame sauce on the dough and roll it into a roll, maybe the thickness of the roll is not the same at this point, it's okay, just stretch the thick part and adjust it into a long roll of the same thickness, and then divide it into equally sized dosage pieces (I divided it into 16 pieces).

Place the smooth side of the dough in the palm of your hand and press a hole in the center with your thumb, then close the cross-section first and press the opening into the hole.

Gather each side cut side into the pit after closing it.

Finally close the gathers.

Make a paste with a little soy sauce, flour and water.

Face up the dough and brush it with soy sauce.

Spread raw white sesame seeds in a flat dish.

Dip the soy sauce battered side down in the sesame seeds and press flat.

Then rub and friction the sesame seed-coated batter on the plate so that the sesame seeds are firmly coated.

Preheat the electric pie pan, add oil, and place the sesame seeds face up in the pan.

Cook covered for 4 minutes, flip and cook for another 4 minutes until both sides are golden brown.

Preheat the oven to 200 degrees Celsius and bake the pancakes in the oven for 8 minutes.

The old Beijing sesame sauce baklava is now golden brown and crispy.

Bite into it, the outer skin is crispy and the inner layer is soft and layered.

Tips:

1. half an hour after the dough is not fully fermented, it is half-fermented state, so that the noodles are soft and chewy, some recipes will change the yeast to baking soda or baking powder, can also be used, but not with yeast fluffy and baking soda noodles after smearing easy to turn green after the sesame sauce.

2. Jinshi soy sauce is a local specialty of Beijing, non-soy sauce, non-soy sauce, soybean brewing soy sauce, really do not have to use soy sauce, but the color is not as good as brewing soy sauce.

3. Mixing sesame sauce must first put sesame oil and then put soy sauce, so that out of the sesame sauce is not easy to flow, rolled when the good roll.

4. The pancake should be covered with a lid, so that the pancake is not hard.

5. If the burrito is made thick, bake it for two minutes more, otherwise the middle of the surface will be pinched.