1. 1 cup flour
2. 1/2 cup fine cornmeal
3. Add yeast and sugar
4. Add water to knead into a soft dough, ferment to 1.5-2 times the size, I put it in the refrigerator to ferment, and get up early in the evening to make noodles, very convenient
5. Dough made the next day
6. Exhaust the dough and knead it evenly
7. Divide into small potions and round them up and set aside
8. Take 1 tablespoon tahini
9. Add 2 spoons of brown sugar
10. Add a little water and stir evenly (not too much water, make sure the sesame paste is very thick), then add some black sesame
11. Mix well and serve as filling
12. Take a dose and press flat
13. Pack the right amount of brown sugar sesame paste
14. Wrap it up and seal it
15. Press flat, stick white sesame seeds on both sides
16. Brush a flat-bottomed non-stick pan with some oil, heat it up, and fry the dough over medium-low heat
17. Fry on one side until golden and turn it over, in the meantime you can turn it over several times
18. Fried on the other side
19. Just stand up and fry the edges
20. Xuan is soft and sweet, delicious
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