Main Ingredients: 150g of mesquite flour (dough), 1.5g of salt (dough), 80g of water (dough), 10g of oil (dough), 40g of oil (shortening), 27g of chopped green onion (shortening)

Supplementary Ingredients: 35g of cooked white sesame seeds, 5g of sugar (sugar water), 6g of lukewarm water (sugar water)

1.

2. Mix well with chopsticks.

3. Knead the dough with your hands to form a smooth and soft dough (you can also use a bread machine to mix the dough), knead the dough more often, and the state that can be pulled apart from the film is the best, knead the dough covered with plastic wrap, and loosen the dough for half an hour.

4. Pour the oil from the shortening into a small saucepan and heat it up. Pour in the chopped green onions and salt, and fry them to bring out the scent of the green onions, then turn off the heat and pour in the flour, mix quickly and set aside to cool.

5: Roll out the loosened dough into a rectangle and make it thinner.

6: Spread with the green onion shortening.

7: Roll it up.

8: Cut into 4 equal parts.

9: Take a section, gently stretch it and press it flat.

10: Pinch the cut and fold each side to the center.

11: Fold over again, gently flatten, and relax for 10 minutes.

12: Use a rolling pin to roll out the dough.

13: Brush the top with sugar water, then brush with sesame seeds and place on a baking sheet.

14, put it into the lower middle layer of the already preheated 180 degrees Dongling K40C oven and bake for about 20 minutes.

15, the finished product.