Pretzel Sesame Biscuits
1.
Add yeast and baking powder to the flour, knead the dough with warm water, and ferment indoors to double its size. After the fermentation, continue to knead the dough to exhaust air.
2.
Take a clean bowl, put in the right amount of flour and salt and pepper powder, the ratio is 1:1, put the right amount of edible oil in the cold pot, add pepper, aniseed and cumin, saute over low heat and drain the spices. Pour the oil into a bowl and stir to form a salt and pepper pastry.
3.
Divide the dough into 3 equal parts, take out one part and roll it into a thin cake shape, spread the finished pastry evenly on the cake with a brush.
4.
Roll up the dough from bottom to top, divide it into 2 portions, take out one portion and tighten the two ends exposed to the shortbread, roll it out into a strip, continue to apply a layer of shortbread and continue to roll it up.
5.
Put the two ends away, knead it into a circle in the palm of your hand, put it in the sesame seeds, press flat with your palm, and cover both sides with sesame seeds; put all the dough into a baking tray and place it.
6.
Put it in the preheated oven and bake for 10 minutes. (The roasting time should be adjusted appropriately according to the temperature of the oven and the specific conditions)
