Roll the fermented dough into a pancake, spread it with sesame sauce (do not spread it with water), and sprinkle brown sugar on top. Roll up the dough, cut it into several sections, and score a few lines with a knife, being careful not to cut all the way through. Pinch both ends and flip back slightly. This is what it will look like after steaming. As for the taste, it has the aroma of sesame paste and the sweetness of brown sugar.
Roll the fermented dough into a pancake, spread it with sesame sauce (do not spread it with water), and sprinkle brown sugar on top. Roll up the dough, cut it into several sections, and score a few lines with a knife, being careful not to cut all the way through. Pinch both ends and flip back slightly. This is what it looks like after steaming. As for the taste, it has the aroma of sesame paste and the sweetness of brown sugar.
Divide the dough into several small pieces, roll it into a round shape, and grease half of it with oil. Fold the dough in half and use a spatula to make vertical lines on it. Pinch the folded part toward the middle to form a shell shape. Because the steamed shell rolls are oiled in the middle, they can be opened and filled with cooked or fried meat slices in the "shell" to create a copycat version of "Roujiamo".
Add sugar to the flour, mix the yeast well, and prepare warm water. Dissolve the warm water and slowly pour it into the flour, stirring with chopsticks while pouring, until it becomes a powder-free flocculus. Knead the dough and cover with plastic wrap to rise. Knead the dough evenly, knead it into long strips, divide it into small portions, take a portion of the dough, use a rolling pin to roll it into an oval shape with the same length as the sausage, and put the prepared sausage in the middle of the dough. Use a knife to score corresponding patterns on both sides of the dough. Fold the noodles in half crosswise from the top downwards. All folded in half and done.