Stir the dough materials evenly until the dough is smooth and smooth. Cover with plastic wrap, put into a traditional rice cooker for fermentation without water, and take it out when it expands twice. Divide the dough into 6 equal parts, squeeze out the air in a round way, and let it stand for 15 minutes to relax the gluten.

First, the dough is slightly round, rolled into slender strips with a flour stick, rolled into a ball from one end, rolled into slender strips again, cut into three strips with a knife, and braided.

Ferment in the oven to double the size (fermentation conditions: temperature about 35 degrees Celsius, 30~40 minutes).

Remove the old skin, head and tail from the shallots and cut them into chopped green onions for later use.

Add 1 tbsp salt to chopped green onion.

Sprinkle a little black pepper.

Beat in 1 egg and mix well.

Sprinkle chopped green onion egg liquid on the fermented braid.

Send the prepared ingredients into the oven and bake for180 c 15 minutes. Take out the baking tray, turn it over and bake for another 8 minutes.

Take it out and let it cool, and you can taste it.

Just cut the chopped green onion bread into sections and you can easily serve delicious food ~