Flour 300g, milk180g, yeast 3g (dry), salad oil 1.5 tbsp, salt half a teaspoon.

50 grams of onion

The way of doing things

First, mix yeast and milk evenly, pour in flour, knead into smooth and soft dough, cover with plastic wrap, and ferment in a warm place to double the size.

Take out the dough, spread it with thin powder, fully knead the dough for about 10 minute, remove excess bubbles, knead it round, and cover it for 15 minute.

Roll the dough evenly into a rectangle with a thickness of about 5mm (it is not good to roll the dough too thin or too thick to make a flower roll). If it is too thin, the subsequent hair of the flower roll will be affected by oil immersion, and the finished product will get pimples and cannot be heated; It's too thick, the layers are not beautiful, and the taste is not good. Generally, the dough thickness is about 0.5cm.

Pour the oil, spread it evenly, sprinkle with salt and spread it evenly.

Sprinkle chopped green onion evenly and roll it up from one end.

Uniform slices of about 3 cm.

Take a section, hold both ends with both hands and stretch it slightly (if the small dose is too small, you can stack two pieces together for subsequent plastic surgery).

Twist your hands in the opposite direction about 180 degrees, and go around to the bottom to knead.

Finish the others in turn, pave the way for the drawer, and finally deliver 15 minutes.

Medium fire, steam for about 13 minutes after SAIC, turn off the fire and boil after 5 minutes.