Steps:
1. Mix all dough materials (flour 500g, bean dregs+soybean milk 350g, yeast powder 5g, sugar 10g, salt 10g) and knead them into smooth dough.
Put it in a warm place and ferment it to twice its original size.
3. Sprinkle some dry flour on the chopping board, take out the fermented dough and knead it for 1-2 minutes, let the air in the dough come out, then cover it with plastic wrap and let it rest for 10 minutes.
4. Slowly roll the dough into a large dough with a thickness of about 0.5cm and a diameter of about 30cm (it is normal for the dough to shrink when it is rolled out, so it is necessary to roll the dough patiently and repeatedly).
5. Spread sesame oil, salt and white pepper evenly on the dough and wipe it off by hand.
6. Sprinkle a lot of chopped green onion evenly on the dough.
7. Roll the dough tightly into long strips.
8. Roll the dough into a wheel shape (cover the surface with plastic wrap to avoid drying and let it stand for another 20 minutes).
9. Flatten the proofed dough by hand and roll it into a big round piece with a thickness of about 1.5cm.
10. Spread white sesame seeds evenly on the dough surface, and then compact the white sesame seeds into dough with a rolling pin.
1 1. Pour some oil into the frying pan. When the oil is hot, put the pancake in, cover it with fire, and fry it until both sides are golden and cooked (because this pancake is thick, if you use a pan, fry it slowly with low fire, cover the pan until the bottom of the pan is colored, then turn it over, and then continue to fry the second side with low fire until golden. You have to be patient and bake slowly, so that the inside is cooked.