Roll the fermented dough into a cake, spread it with sesame sauce (don't boil it in water), and then sprinkle with brown sugar. Roll up the bread, cut it into several sections, and then draw a few lines with a knife, being careful not to draw it to the end. Hold both ends and turn back slightly. This is what it looks like after steaming. Tastes like sesame sauce and sweet brown sugar.
Divide the dough into small pieces, roll them into round cakes and grease half of them. Fold the bread in half and press out vertical strips on it with a scraper. Squeeze the folded part into the middle and it will become a shell. The steamed shell roll can be opened because it is oiled in the middle. Put some cooked or fried meat slices in the "shell", which is the cottage version of "meat buns"
Add sugar to flour, mix with yeast evenly, and prepare with warm water. Melt with warm water and slowly pour into flour. Stir with chopsticks while pouring until it is flocculent without dry powder. Knead the dough and cover it with plastic wrap to wake it up. Knead the dough evenly, knead it into long strips, divide it into small portions, take one portion of dough, roll it into an ellipse as long as sausage with a rolling pin, and put the sausage prepared in advance in the middle of the cake. Draw corresponding flower knives on both sides of the bread with a knife. Fold the noodles on both sides in half from top to bottom. Fold it all in half and it's done.