Get all the materials ready

2 Heat the water to about 38 degrees, add yeast and stir well.

3 Pour the evenly stirred yeast water into the flour.

4. Stir with chopsticks so that the water and flour are fully mixed.

5 After the water surface is merged, manually merge the water surface with the three lights (i.e. hand light, basin light and surface light). Then round the dough and cover it with plastic wrap.

6 static fermentation for about 45 minutes (only in summer, appropriately increase the fermentation time in winter), the dough will be twice as thick.

7 Wash and drain the onion and cut it into chopped green onion for later use.

8 Start rolling and sprinkle some dry powder on the chopping board.

9 put the fermented dough on the chopping board and knead it to squeeze out the air in the dough. Then use a rolling pin to roll the dough into a thin rectangular sheet with a thickness of about 3 or 4 mm

10 evenly spread a layer of cooking oil on the rolled dough (I used lard this time), then sprinkle some salt and spread it evenly.

1 1 Sprinkle chopped green onion evenly.

12 rolled into strips from bottom to top.

13 Cut the rolled dough into 10 equal parts, and then overlap the two pieces.

14 Rub some dry powder on chopsticks and put it in the middle of the dough.

15 Press hard, and then take out the chopsticks.

16 The beautiful scroll came out.

17 other dough is pressed in turn.

18 steam rack is covered with a layer of oil paper.

19 Roll the whole flower into the steamer.

20 Cover and let stand 15 minutes.

2 1 then steam 15 minutes, and the lid can be opened after 2-5 minutes.

Is it tempting? It tastes good.

One more. It's really delicious.