1. Prepare all the ingredients.
2. Add 3g of yeast powder and 10g of granulated sugar to 300g of flour and mix well.
3. Pour 160ml of water and stir with chopsticks while pouring the water.
4. First use chopsticks to stir into noodles.
5. Pour the flocculent dough onto the kneading pad and start kneading.
6. Knead the dough vigorously with your hands to form a soft dough, then cover the lid and leave it at room temperature.
7. Add 20g wheat flour and 20g fried white sesame seeds to 80g brown sugar.
8. Press firmly with the top of the rolling pin to crush some larger brown sugar cubes, and then mix them to make fillings for later use.
9. The dough is fermented to twice its size, and the dough is pulled apart, and even honeycomb-shaped pores can be seen.
10. Cut a hole in the middle of the dough and arrange it into a ring shape.
11. Cut it, then arrange it into a long strip of uniform thickness, and then cut it into even equal parts.
12. Turn the agent on its side, place it with the cut side facing up, sprinkle a little dry flour to prevent sticking, and arrange it into a round shape for easy rolling on the back.
13. Take a portion of the medicine, flatten it with the palm of your hand, and then use a rolling pin to roll it into a round dough with a thicker middle and a thinner edge.
14. Hold your hand and drag the dough, and put two spoons of sesame brown sugar filling in the middle of the dough.
15. Pinch the pleats like a bun to wrap the filling.
16. Pinch the necking part tightly, then place the necking down on top of the kneading pad and gently press to flatten it.
17. Follow the above steps to make all the biscuits one by one, place them in the pan, cover the lid, and let stand for ten minutes.
18. By standing and waking up, the biscuits will become round and plump, and you can start pancakes at this time. You don't need to put oil in the pot, just turn on a small fire.
19. After baking one side until it is colored, turn it over and continue baking for about three minutes. Turn it over again until both sides are golden in color. Press the edge of the pie, and the crust will bounce back.
Tips:1. Add flour to the brown sugar filling, the sugar will not flow out after melting, the ratio of brown sugar to flour is about 4:1. White sesame seeds are added to the filling to make it more fragrant.
2. The seal of the sugar pie must be tightly pinched, otherwise the sugar will flow out during baking.
