• 

  1

  Add baking powder, yeast powder and sugar to the flour and stir evenly.

• 

  2

  Add water and mix into a moderately soft and hard dough, cover with film and let rise.

• 

  3

  Add appropriate amount of flour to hot oil and stir evenly until it forms a straight and streamlined shape.

• 

  4

  Roll the dough into a rectangular shape.

• 

  5

  Spread the pastry evenly and sprinkle an appropriate amount of salt evenly according to your taste.

• 

  6

  Roll up from one side.

• 

  7

  Cut into 5 even pieces.

• 

  8

  Put the agent up to see if the layers are even and clear.

• 

  9

  Pinch the incisions on both sides of the agent, with the ends facing downwards.

• 

  10

  Peeled white sesame seeds for dipping.

• 

  11

  Mix a little flour and water into a thin paste, brush it on the crust, and then cover it with white sesame seeds.

• 

  12

  The second rise of the pastry sesame cake base is completed.

• 

  13

  Pour an appropriate amount of cooking oil into the pan, first bake the sesame seed side of the sesame pancake until golden brown, then turn it over and bake to your favorite color (check at any time its coloring).

• 

  14

  The sesame sesame pancakes are freshly baked, golden in color, crispy on the outside and soft on the inside.

• 

  15

  Cut it open and look at the crispy outsideIt's soft on the inside, with distinct layers, fully covered with sesame seeds without falling apart, and looks very good.

Tips

The secondary baking and baking temperature of the cake base are critical.