2, and then add the yeast to the flour in small increments, while pouring and stirring, stirred into the flakes after the hand kneaded into a softer dough, due to the water is relatively large, so when kneading more viscous hands, you can add some cooking oil to knead together, kneaded smooth after the cover to a warm place to wake up to the original 2 times larger.
3. Wash the scallions and cut the scallions into small pieces and set aside; knead the dough on the counter again to remove the gas and knead back to the original size of the dough.
4, the dough rolled into a large pancake, and then evenly spread a layer of cooking oil, sprinkled with chopped scallions, and finally sprinkled with a moderate amount of salt, and then rolled up from one side, cut into dough.
5, respectively, knead the dosage well, pinch both ends, pinch the two ends toward the center, and then pinch together and pinch, pinch side down, all operate in this way, make every dose, and then roll all the dosage into a pancake shape, and then cover it with plastic wrap to let it rise for 10 minutes.
6, pan preheated, add a small amount of oil, put the cake into the medium-high heat and fry until golden brown on both sides can be removed from the pan.