This sweet shortcake is made by hot noodle technique, wrapped in shortcrust pastry, and topped with fragrant sesame filling, when hot, the outer skin is crispy, the inner layer is soft and very delicious, when cold, it will not be as cold and hard as the ordinary pancakes, but very tender and soft, also very delicious.

250g of flour

2 tbsp of cooking oil

100g of sesame seed powder

1 tbsp of sugar

Boiling water

Add 200g of flour to the boiling water, and stir to form cotton wool.

Knead into a soft and smooth dough, cover with plastic wrap and let stand for about half an hour.

Take another 50g of flour, add 1 tsp of cooking oil and mix well to make a shortening.

Then knead into a ball, and evenly divided into several small sections, respectively, kneaded round for use.

Add sesame powder into a bowl, add 1 tsp cooking oil and sugar in turn, mix well and make the filling.

Knead the rested dough into a long strip and divide it into small pieces.

Take one of the pieces and roll it out into a small disk and wrap it in a portion of shortening.

Wrap it up like a bun, with the seal facing down, and roll it out flat.

Put in sesame seeds, wrap the buns, seal side down, and flatten gently.

Grease a pan with a little cooking oil and fry the cakes on low heat.

Fry until both sides are light golden brown and slightly puffed up.