Sesame Crisp Pancake

Add baking powder, yeast, and sugar to the flour and mix evenly.

Add water and knead into a dough of moderate softness and firmness, then cover with plastic wrap to ferment.

Add an appropriate amount of flour to hot oil and stir evenly until it forms a smooth, linear flow.

Roll the dough into a rectangular sheet.

Spread the pastry evenly with oil, and sprinkle an appropriate amount of salt evenly according to your taste.

Roll up from one side.

Cut into five evenly sized portions.

Stand the preparation upright and take a look; the layers are even and distinct.

Pinch the two side slits of the dumpling and place it with the sealed side down.

Use the peeled white sesame seeds to coat the dough.

Mix a small amount of flour and water into a thin paste, brush it onto the dough, and then cover it with white sesame seeds.

The dough for the sesame pastry has completed its second proofing.

Pour an appropriate amount of cooking oil onto the griddle, first cook the sesame side of the crispy sesame cake facing down. Cook until golden brown, then flip it to cook the other side to your preferred color (observe the color on it at any time).

The sesame pastry with lard just came out of the oven, golden in color, crispy on the outside and soft on the inside.

Cut it open and you'll see it's crispy on the outside and soft on the inside, with distinct layers. The sesame sticks well without falling off, and it looks very appealing.