300g medium gluten flour

80-90g milk

60g of corn oil or sunflower seed oil.

Eggs 1

About 5 grams of salt

Sugar 15g

Yeast 3 g

Shredded onion

Proper amount of white sesame

The way of oil?

1. Knead the dough with materials other than chopped onion and white sesame seeds to form a smooth dough. (* The amount of milk can be adjusted and increased according to the hardness of dough, which is slightly harder than bread)

2. After the dough is fully fermented, divide it into 8 small doughs, roll them into small pancakes, and then wake them up 15-20 minutes.

3. Sprinkle a layer of chopped green onion on the bread, and then shape the bread into a shape with a thin middle and a thick side with the palm of your hand.

4. Brush the surface of the bread with salt water (salt is counted separately), sprinkle white sesame seeds on the thin part in the middle of the bread, and gently flatten it with one end of a dry rolling pin.

Punch a small hole in the thin part of the bread with a fork to prevent the bottom of the cake from bulging when baking. (It is best to have a professional needle)

6. Pad the baking tray with oil paper or oil, spread the bread on the baking tray, preheat the oven for 250 degrees and bake for 20 minutes.

In order to color the surface and bottom of the cake, bake it on the top layer until the surface is light golden yellow, and then move it to the bottom layer. You can bake the two baking trays together, and put them on the upper and lower floors until they are half baked and then switch places.