Ingredients: 300g of medium gluten flour, 0/80g of milk/kloc-,3-4g of yeast, 20g of sugar, 40g of onion, 4g of salt, a little pepper and oil.

Practice:

1, yeast is added to the milk, stirred evenly with chopsticks and left to stand for about fifteen minutes.

2. Add milk to flour, then add sugar, stir it into snowflake shape with chopsticks, and then knead it into smooth dough.

3. Cover the kneaded dough with plastic wrap and put it in a warm place to ferment to twice its size.

4. When making dough, wash the onion, cut it into chopped green onion, add salt, pepper and oil and stir well for later use.

5. Take out the dough and knead it evenly, knead it into long strips, and then divide it into twelve small doughs of similar size.

6. Sprinkle a little flour on the panel, take a dough, roll it into a long oval shape, and apply onion oil with a spoon, leaving a quarter of it untouched.

7. Roll it into a long strip, turn it into a circle from one end, and press it slightly with a rolling pin or hand to make a scallion cake blank.

8. Make all the scallion cake blanks according to the above method, put them in a large plate, cover them with plastic wrap, and put them in the refrigerator for the night.

9. Heat a little oil in the pan, add the onion cake blank, sprinkle a little white sesame seeds on it, and bake it on both sides with low heat.