Practice: 1, grasp the yeast and flour evenly by hand, pour in warm water, knead into soft dough, and wake up for ten minutes;
2, the effort to wake up, fully mix the sesame sauce sugar. The new sesame paste is not very thick because it has not been precipitated for a long time. If it is that kind of thick sesame paste, heat two tablespoons of oil first, mix it with sesame paste and then add sugar and mix well. If it is too thick, it is not easy to operate at the back.
3. The awakened dough is flattened and rolled into a very large sheet-the thinner the cake, the crisper it is and the better the taste. 4, evenly apply a thin layer of sesame paste, be careful not to scratch the dough;
5, roll up the dough from bottom to top, cut into sections, and round it;
6. Cool the oil in a hot pot and fry until golden on both sides. The finished product has a crisp appearance and a little soft feeling inside. When rolling the dough, spread more powder on the chopping board, because if the dough is thin, it will easily stick to the chopping board, which is especially easy to break when it is rolled up. Also, if you like to eat that kind of full-crisp cake, you should press it thinner when shaping, and you can knock it slightly when frying, so that it will have the effect of a thousand-layer cake. I hope I can help you a little!