In a small bowl, mix 1 tbsp of all-purpose flour, 2 tbsp of sesame seeds, and 3 tbsp of brown sugar together.

Stir well with chopsticks until combined to create the sesame brown sugar filling.

In another small bowl, add 4 tbsp of all-purpose flour.

Gradually add 4 tbsp of cooking oil while stirring until the mixture reaches a fluid consistency.

In a large bowl, combine 400gof all-purpose flour, 4g of dry yeast, and 5g of granulated sugar. Mix well.

Slowly pour in 240gof room temperature water while stirring with chopsticks, allowing the flour to gradually form a flaky texture.

Knead the flaky mixture with your hands until it becomes a smooth dough.

Place the kneaded dough on a clean surface and roll it into a large rectangular sheet using a rolling pin.

Evenly drizzle the prepared oil mixture over the dough sheet, spreading it with a brush or spoon for an even layer.

Starting from the bottom edge, roll the dough up tightly to form a long strip.

Divide the long strip of dough into 12 equal portions(you can adjust the size based on personal preference).

Take one small piece of dough, pinch both ends tightly and fold the dough towards the center. Press down to flatten it slightly.

Add about 1 tsp of the sesame brown sugar filling into the center.

Fold the dough over the filling just like you would for buns, pinching the opening tightly to seal it (you can find the detailed tutorial on how to fold buns in my guide). Then, press down gently to flatten it, forming the raw shape of the brown sugar bread.

Once all the raw forms are ready, there's no need to let them rise. Brush a thin layer of water on the surface of the raw forms, then sprinkle some sesame seeds on top.

Heat a frying pan over low heat and brush a layer of oil on the bottom.

Place the sesame-topped raw bread into the pan and fry slowly over low heat, flipping them several times to ensure even cooking on both sides.

Fry until both sides are golden brown and fragrant, then remove from the pan.