2, weighed plain flour 80g, salt 2g, corn oil 30g, first stirred with chopsticks.
3, and then add 25g of water to knead the dough, water oil skin is ready.
4, 30g of low gluten flour add 10g of oil and knead into a dough, this is the shortening.
5, the water oil skin and shortening with a damp cloth covered with molasses 20 minutes.
6, purple cabbage with water to soak soft.
7, chopped green onion.
8, the seaweed will be clenched dry water, add chopped green onion, salt, sesame oil and mix well.
9, respectively, water oil skin, shortening are divided into five equal parts.
10, take a water oil skin rolled round, put a piece of shortening.
11, close the mouth and wrap up.
12: Turn the folded side down and roll it out with a rolling pin.
13: Fold the quilt up and down and roll it out again.
14, repeat the above steps twice, and finally rolled into a cake.
15, take a crust, put the right amount of nori.
16: Fold the top and bottom to seal, and pinch tightly.
17: Pinch the ends together in the center and seal the mouth tightly.
18, and then turn over the face, the surface of a little water, dipped in black sesame seeds.
19, preheated oven, 200 degrees up and down heat bake about 25 minutes.