1. Dissolve the dry yeast with water, add it to flour, add 1 teaspoon of sugar, stir evenly to form a smooth dough, cover it with a damp cloth, and ferment
2. Mix 60 grams of sesame paste with 60 grams of brown sugar evenly without particles
3. The dough is fermented, and the volume is twice as big
4. Take out the dough, sprinkle dry powder to prevent sticking, knead the dough to remove air. Relax for 5 minutes, roll out the dough into a rectangular dough sheet, and evenly spread the brown sugar tahini paste
5. As shown in the picture, roll up the dough piece along the long side into a long strip of dough roll, pinch tightly to close the mouth
6. Divide the dough into six equal parts with a sharp knife
7. As shown in the picture, take a dough roll and pinch both ends
8. Pinch the ends to the middle
9. Close the mouth down and roll into a round cake
10. Do everything and place it on a baking sheet lined with greased paper, leave it open, and relax for 10 minutes. Soy sauce mixed with water
11. Brush a layer of soy sauce water on the surface of the raw embryo of the sesame seed, sprinkle an appropriate amount of white sesame seeds. Preheat the oven at 190 degrees, place the middle layer on the baking tray, and bake up and down for about 25 minutes
12. The surface of the biscuits is bulging and crispy. Serve
Tips:1. The temperature and time of the oven are adjusted according to the conditions of the oven.
2. If you don't like the color of the sesame seeds to be too dark, you can also brush with honey water or egg liquid to stick the white sesame seeds.
3. The two ends of the raw embryo of the sesame seed should be squeezed tightly to completely cover the sesame paste and try not to leak out.
