Ingredients

150g old dough, 50g high flour, 250g low flour, 60g lukewarm water, 60g fast-raising yeast, 1/2 teaspoon, cold water, 100g salt, 1/8 teaspoon, sugar, 2 tablespoons, olive oil, 10g high flour, 125g warm water, 75g salt, 1/4 teaspoon, yeast, 1/2 teaspoon, chopped scallions, 2-3 sprigs, salt, olive oil, to taste

Methods

1

The night before, prepare the old dough. >

Methods

1

Prepare the dough the night before: Pour the yeast into lukewarm water (not too hot to touch) and let it rest for 10 minutes. Put the flour and salt into a bowl, pour in the rested yeast water, knead with your hands to form a smooth, non-sticky dough, cover with plastic wrap and put it in the refrigerator to chill

2

Take out the fermented dough the next morning, mix in the yeast and warm water from the main dough ingredients and leave it to rest for 10 minutes

3

Combine the old dough, the rested yeast water, and all the other ingredients of the main dough

The old dough, the rested yeast water and other ingredients of the main dough are mixed together. Mix the old dough, the rested yeast and water and the other main dough ingredients

4

Roll the dough with your hands, it will be sticky at the beginning, keep rubbing to let the flour slowly absorb the water, it will be less and less sticky

5

Roughly roll the dough for about 8~10 minutes to form a smooth dough without sticking to the hand

6

Cover the dough with a moistened napkin and let the dough rise for an hour to double its size

6

The dough will be covered by a damp napkin, and then it can be fermented.

7

Cut the scallions while the dough is fermenting

8

Sprinkle some flour on a board and place the dough on top of it, then use a dough stick to shape the dough into a rectangular 0.5-cm-thick sheet

9

Sprinkle the dough with fine salt, brush with a thin layer of olive oil, and sprinkle with the scallions. p>10

Roll the dough in a long direction, seam-side down

11

Slice the dough into 5-centimeter sections

12

Cut the dough into small pieces and press them down with chopsticks in the middle

13

Place a piece of non-stick baking paper underneath each roll and place them in the steamer basket, leaving a gap in the middle, so that they can ferment and grow. Fermentation grows

14

Cover and ferment for another 40 minutes

15

For about 10-12 minutes after fermentation, open the lid for 5 minutes before opening, turn off the heat and leave it on for 5 minutes before opening the lid again.