How to make converter sesame seed cake

Processing formula of converter big sesame seed cake: flour 10 kg, yeast 25-50 g, foam source 50- 100 g, vanillin essence or fresh milk essence 5 g, salt 30-50 g, sugar 30 g and water 6 kg. Technology: stir the dry powder of the above raw materials evenly with a dough mixer, then add water and stir for 65,438+00 minutes to form dough, put it in a wok and ferment at 40 degrees for 20-30 minutes (only ferment at low temperature for 6-8 hours), then roll it into a thick cake crust, buckle it, wake it up for 30-50 minutes, roll it into a cake, brush it with syrup or sweet sauce, and spread it evenly.