300g of flour, dry yeast 1 0g, 30g of sesame paste, 20g of white sesame, 5g of pepper powder15g, salt10g, and egg1piece.
working methods
1, dough Put sesame paste and a little warm water into a container, stir with a spoon and grind sesame paste along the bowl wall to make it thin and mushy.
2. Add salt and pepper to live sesame paste and mix well. After the dough is fermented (the dough is honeycomb-shaped), spread fine noodles on the chopping board, and then knead the noodles repeatedly until smooth.
3. Press the dough flat on the chopping board, then roll it into a 3 mm thick 1 dough sheet with a rolling pin, brush sesame paste on the dough sheet with a brush, and then roll it into a noodle tube from one end.
4. Cut the rolled cylinder into small doses of 5cm, take a small dose, turn down two incisions and wrap it at the bottom.
5. Round and level the treated small dose by hand. Put in a baking tray, brush with egg mixture and sprinkle with sesame seeds.
6. Preheat the oven 10 minutes, 170 for 20 minutes.