200 grams of flour

1/4 teaspoon of yeast

105 grams of warm water

Adequate amount of green onions

1 carrot /2 sticks

An appropriate amount of pepper and salt powder

An appropriate amount of edible oil

Steps

1. Preparation and fermentation of dough: Yeast 1/ 2 teaspoons in warm water. Use chopsticks to stir the yeast and warm water evenly and set aside for 5 minutes to allow the yeast to completely dissolve in the water to form a yeast liquid. Place the flour in a mixing bowl, and pour the prepared yeast liquid into the flour in batches. Use chopsticks to mix the yeast liquid and flour thoroughly to form a wet dough without dry powder. Knead all the dough together with your hands to form a soft dough with a smooth surface. Cover with a damp cloth and set aside until the dough doubles in size.

2. The process of making the dough: Place the risen dough on the chopping board and knead it several times with your hands to make the surface of the dough smoother. Knead the dough and roll it into a long cylindrical shape with your hands. Use a knife to divide the long dough into equal parts. Take one of the equal portions with the cut side facing up, pinch the edge of the dough with your hands, and turn it in one direction while gently kneading the edge to make the cut side of the dough round. Use your hands to press the dough into a round cake shape and roll it out with a rolling pin. Roll the round cake-shaped dough into a large, evenly thick sheet.

3. Dip an appropriate amount of cooking oil with your fingers and spread it evenly on the surface of the dough. Sprinkle appropriate amount of pepper and salt powder on the surface of the dough. Wash and chop green onions. Grab an appropriate amount of chopped green onion with your hands and sprinkle evenly on the surface of the dough. Peel the carrots, grate them into puree and squeeze out the water. Grab an appropriate amount of carrot puree with your hands and spread evenly on the surface of the dough.

4. Hold one end of the dough sheet with both hands, roll it up and inward, and gently stretch it to both sides while rolling. Roll the dough into a long strip until it reaches the other end. Hold one end of the long strip of dough with your hands and curl it inwards. Roll up the other end of the long dough to form a thick round cake. Use a rolling pin to gently roll the round cake a few times to make the joints of the crust stick together. Cover the top with a layer of plastic wrap and set aside to cook for 20 minutes, until the thickness of the cake is doubled.

5. Steaming process of cake base: Put an appropriate amount of cold water into the pot, set up the steaming rack, and lay a layer of oil-absorbing paper on the steaming rack. Place the battered cake base on oil-absorbing paper. Cover the pot, steam over high heat until steamed, and continue steaming for 10 minutes until the dough is cooked.