Preparation materials: 300g flour, 6g sugar, 2g edible oil, warm water 150ml, 3g yeast, 45g chopped green onion, a little baking soda, 3g salt, a little spiced powder and a little edible oil (brush oil).
Production steps:
1, medium powder mixed with white sugar edible oil, yeast water poured in several times.
2. Stir until it is snowflake-like, and knead it into a ball by hand.
3. Knead into smooth dough and put it in a fresh-keeping bag for 5 minutes.
4. Mix 45g shallot with baking soda and oil and stir well for later use.
5. Exhauste the awakened dough, and continue to roll it for 3 times, basically 6 times, and then roll it into a rectangle with a thickness of 0.5cm, brush it with oil and sprinkle with salt, spiced powder and chopped green onion.
6. Fold it into a cuboid with a width of about 0.7cm and press it in the middle with chopsticks.
7. Slightly lengthen both sides and fold them under the dough embryo.
8. Ferment in a steamer until it is 1.8 times larger. Put cold water on the pot and turn on the fire.
9. After SAIC, turn to medium fire for 8 minutes, stew 1 minute, open the lid and eat the rolls. ?
10, finished product drawing.