Main ingredient gluten flour 800g warm water 440g yeast powder 10g auxiliary sesame paste 90g salt 6g pepper powder 1∕2 teaspoons spiced powder 1∕2 teaspoons sesame oil 2 teaspoons honey 2 teaspoons water and white sesame seeds. Step 1. Prepare a clean basin, weigh all the flour and pour it into the basin; 2. Melt the yeast in warm water of about 30 degrees, stir it evenly, pour it into the flour several times, and break it up with chopsticks, so that the flour absorbs water and becomes flocculent. (It is recommended not to add all the water, but to add it according to the hardness of the dough. 3. Knead the dough until the surface is smooth and soft. If the dough feels a little hard during kneading, you can add some water by hand to continue kneading, and finally achieve the "three lights", that is, face light, basin light and hand light; 4. Then cover with two layers of wet cloth for the first fermentation. Or a lid, plastic wrap, anything, as long as it doesn't touch the air and dry the skin; In winter, the room temperature is relatively low. I used a little more yeast, and then put it next to the heater to ferment for about two hours. 6. When the dough volume obviously increases, about 1.5 -2 times, the fermentation is finished; 7. Add salt, pepper powder, allspice powder and sesame oil into sesame paste and stir evenly for later use; 8. Sprinkle flour on the chopping board and knead the noodles on the chopping board into a ball; 9. Divide the dough into 4 parts, and roll one part into thin slices; 10. Pour sesame paste on the dough; 1 1. Spread evenly with a spoon; 12. Roll up the dough slowly from one side; 13. The rolled-up appearance; 14. Cut into small pieces of the same size with a knife.