IngredientsFlour, scallions

Seasoning salt

1, prepare 500 grams of gluten-free flour, add a tablespoon of salt, scald the flour with boiling water, stirring while pouring until such lumps appear, and pause a little to cool.

2, the feeling of the surface is not so hot, hand kneaded into a smooth dough, feel a little on the soft side, cover the pot, molasses for about 20 minutes.

3. Wash and dry the scallions in advance, cut them into small pieces, put them into a bowl, sprinkle some salt on them, and set them aside.

4: Sprinkle a layer of dry flour on the board, knead the dough, try to knead for a while, so that it will be a bit soft, roll it into long strips, cut into equal doses.

5: Take out a dosage, knead it into a round shape, flatten it with your palm, and gently roll it out with a rolling pin, and make the rest of the dough in the same way.

6: Brush the surface of the crust with a layer of oil, sprinkle with chopped green onion, try to spread it out a bit, start folding it up from the left and right sides, press it gently, and stretch the surface a bit more.

7, a can be stretched to the original 2 times, from one end of the roll up, the closure of the press at the bottom, the rest of the dough, also follow this operation.

8, flattened with the palm of your hand, and then use a rolling pin to give it a thin, pay attention to the strength of the hand, do not roll out the layered dead, the cake will not rise out of the pan, the surface of the wipe a little water, sprinkle a layer of white sesame seeds, pressed firmly.

9, electric cake pan brush on a layer of thin oil, down into the cake embryo, open medium-low heat, cover and cook for a minute, let the cake first stereotypes.

10, and then turn the other side, the middle of the flip a few more times, so that the cake is heated evenly, waiting for both sides to become golden brown, you can pot open to eat.