200 grams of flour

Water130g

Onion 70g, food10g.

4 grams of salt

Vegetable oil 70g

Recipe practice:

1. Prepare ingredients.

2. Wash the onion and cut it into sections.

3. Heat the oil in the pot.

4. When the oil is hot, pour in the onion.

5. Fry shallots until golden brown, and turn off the heat.

6. Pour out the scallion oil and let it cool.

7. Take a bowl and pour in flour, salt and water.

8. Make the dough into dough by hand and knead it into a very soft state.

9. After kneading, cover with plastic wrap and relax for 30 minutes.

10. Apply scallion oil on hands and countertops to prevent sticking. I use my desktop.

1 1. Divide the loose dough in half.

12. Take a dough, flatten it and roll it out.

13. Roll it as thin as possible and roll it into a rectangle.

14. My dough is transparent and easy to carry.

15. Brush the rolled dough with scallion oil.

16. Roll up from the first floor.

17. Then fold the patch like a folding fan.

18. Finally, it becomes a strip with a width of 2 to 3 cm.

19. Roll up from one end of the strip, and stretch the strip by crimping to make it longer, so that it can be rolled out in multiple layers.

20. Roll up the note, put it away and let it stand for fifteen minutes.

2 1. Squeeze the loose dough and roll it into a cake.

22. Roll them both up.

23. Preheat the non-stick pan and brush the oil with a brush.

24. Put a muffin and burn it slowly over low heat.

25. Turn it over again until both sides are golden yellow.

26. Both cakes have brands. They are crispy and fragrant when served in plates.