2, crispy: 40 grams of ordinary flour, 20 grams of cooked oil.

3, stuffing: chives, salt, pepper, cooked oil.

4. Put 300 grams of ordinary flour into the pot, add 3 grams of salt to increase the gluten of the flour, pour 170 grams of warm water in stages, stir while pouring, then pour 10 grams of edible oil, then knead it into smooth dough, and cover it to wake up for 20 minutes.

5. Prepare a small bowl, put in 40 grams of common flour, pour in 20 grams of cooked cooking oil, and stir well to make it crispy. Tip: Cooked oil is fried edible oil. Cooking with cooked oil has no smell of raw oil, and cakes will be more fragrant.

6. Chop the shallots that have been washed and drained in advance, put them in a bowl, add appropriate amount of salt, pepper and a little cooked oil, and stir well to form a filling.

7. Knead the dough a few times, spread the dough evenly on it, and then fold it up and down from one third. Rotate 90 degrees and fold outward in the same way, and repeat three or four times.

8. Finally, roll it out and cut it into eight equal parts. Take one of them, flatten the incisions at both ends, knead a small cake with a round nest on the edge by hand, add a proper amount of chopped green onion stuffing, and wrap it in jiaozi. Do it in turn.

9. Brush a layer of oil after the electric baking pan or pan is preheated, put it into the blank and gently press it into a round cake shape. Brush a layer of water and sprinkle white sesame seeds to press it more firmly and simmer.

10, turn over repeatedly, bake until both sides are golden, a fragrance comes to the nose, and the cake bulges. Click Quick Rebound and the cake will be cooked.