Ingredients

1. 250 grams of ordinary flour, appropriate amount of water, 3 grams of salt, 10 grams of olive oil, and 5 eggs.

2. Pastry: 15 grams of vegetable oil, 5 grams of flour.

Method

1. Knead 200 grams of flour with salt, oil and warm water into a soft dough, then knead 50 grams of flour with boiling water into a ball; knead the two doughs together Make a soft dough and let it rest for 10 minutes.

2. When the dough is ready, make the pastry. Mix 15 grams of oil and 5 grams of flour into a thin mixture and set aside.

3. Beat the eggs, add a little salt and chopped green onion (add ingredients according to personal preference).

4. Divide the dough into appropriate-sized pieces, roll them out like a dumpling wrapper, brush the middle with the prepared pastry, wrap it up like a bun, with the seam facing down, and roll it into a round piece.

5. Prepare the pan, brush it with a little oil, and put the rolled dough piece in. After a while, the dough piece will slowly puff up, as shown in Figure 1. Turn over immediately, when the dough piece reaches the highest point. Poke an opening with chopsticks and pour in the egg liquid. The egg liquid will slowly solidify, then flip it over and bake until it puffs up again.

1. The dough should be soft.

2. When brushing the dough with pastry and wrapping it before rolling it out, the pastry should not be squeezed out and the dough should not have any breaks, otherwise the dough will leak and cannot puff up.