350g of medium gluten flour, 50g of whole wheat flour, 20g of brown sugar, 20g of medlar, 2 teaspoons of yeast1/water, 300cc of seaweed slices, shredded carrots and alfalfa sprouts, as well as vegetables, black sesame powder and perilla plum juice.

working methods

1. Mix the dough evenly and ferment at room temperature for about 2 hours. (Fermentation time is slightly adjusted according to temperature and humidity)

2. Add shredded carrot and perilla plum juice to marinate and taste; Wash and drain alfalfa sprouts and coriander for later use.

3. After the dough is proofed, take a small ball and knead it into a circular thin sheet with a thickness of about 0.3 cm.

4. Fry the rolled dough in the pot, cut off one side with scissors and cut it into pockets in the middle.

5. Add seaweed slices first, then wrap other fillings and sprinkle with black sesame powder to taste.