1, 300 grams of flour, 8 grams of dry yeast, 200 grams of warm water (about 30 degrees).

2, sesame sauce, water, pretzels, egg wash, white sesame seeds.

2 Method Editor

1, dry yeast into the warm water, mix well, and then add it to the flour in small portions, stirring in one direction with chopsticks as you add it, and when the flour becomes snowflake-like, knead it with your hands to form a smooth dough.

2. Put the dough in a bowl, cover with plastic wrap, and let it rest for 1 hour to ferment. (In winter, if the room temperature is low, you can put the bowl of dough in the middle of the oven, put a pan of water on the lower shelf of the oven, and set the oven to a downward heat/30 degrees Celsius, so that you can easily rise the dough.)

3. Add the sesame paste to the water to thin it out until it is runny, add the pretzels and mix well.

4: Take out the dough, put it on the board, re-knead it and roll it out with a rolling pin into a large rectangular sheet, spread the sesame paste evenly on it.

5: Starting from the long end of the rectangular sheet, roll the sheet into a long roll, as tightly as possible.

6: Cut the long noodle roll into about 5cm pieces.

7: Pinch the ends of the small sections together to prevent the sesame sauce from spilling out, then flip both ends down and together at the same time, pinch tightly, then shape into a circle and flatten slightly. Cover with plastic wrap and let sit for 15 minutes.

8: Brush the tops of the biscuits with egg wash, sprinkle with sesame seeds and press down firmly.

9, put oil in the pan (can cover the bottom), the biscuits sesame side of the punch down into the low heat, cover the lid, and so on this side of the frying brown, turn over, fry until golden brown can be. (Later said that this get a little oil, if there are barrels are also afraid of oil, can be changed to baked, oven 180 degrees, about 20 minutes).