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1. Pour the flour into the basin and add appropriate amount of yeast powder. Stir the sugar, add water and knead it into a dough, cover it with plastic wrap or steamed cloth, and let it stand to ferment until it is twice as large (the fermentation time can be determined according to the temperature).
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2. Add proper amount of flour to the fermented dough and knead it repeatedly to form a smooth dough and press flat.
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3. Roll out into a slightly thicker round or square flake (the thickness is about the same as that of a flower roll), and then apply a layer of oil evenly.
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4. Sprinkle with salt and pepper powder.
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5. Roll in from one end.
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6. After the roll is finished, use a knife to cut into a uniform agent.
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7. Use a rolling pin to press in the middle of the cut agent, and then roll it up and down into a cake with a thickness of about one centimeter. As shown in the figure.
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8. Brush the rolled cake with a layer of water.
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9. Sprinkle white sesame seeds evenly (add more sesame seeds to make it fragrant).
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10. Put it in the preheated electric baking pan (please ignore the unsightly electric baking pan that has been used in my house for more than ten years).
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11. Fold until the bottom of the cake turns yellow, turn it over and continue to fry until the other side turns golden.
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12. Take a bite to the crispy and full sesame fragrance on the surface. Inside are layers of soft pie cores. Crispy and full of mouthfuls.
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13. Pair it with a bowl of mutton soup.
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