Kneading method: 1/2 teaspoons of yeast and 5 cups of flour. Slowly pour 3/4 cup of hot water into the flour, stirring by hand while pouring. Let it cool down a little and knead the flour into a smooth dough. Cover with a wet towel and wake up for 30 minutes.
Spread flour on the workbench, and knead the fermented dough together. Roll the dough into rectangular slices. Spread butter evenly on it, and then sprinkle with butter. Fold the left side, right side, top side and bottom side of the dough to the middle according to 1/3, with 9 layers. Roll the dough thin. Roll out the dough from one side and roll it into a long tube in the shape of an old telescope. 10.
After the pastry is beaten, it is rolled into a roll, and then divided into small portions of moderate size, and the two ends are closed to make a cake agent.
This step is also very important. Dough should be made into cakes by hand, not rolled with a rolling pin. In this way, the taste of sesame seed cake will be better and softer. Almost finished. Dip a proper amount of black sesame seeds and pat them to embed them.
One minute later, turn it over, another minute, the two sides change color, and the sesame cake is all swollen and soft!