Cooking Steps

1. 

   Step1:All materials put into the cooking machin

2. 

   Step2:Good dough has glove film. Tough fil

3. 

   Step3:3. Put the pastry materials into the bow

4. 

   Step4:4. Mix evenl

5. 

   Step5:5. The oil skin is divided into 15 parts on average, about 20g each. Roun

6. 

   Step6:6. The pastry is divided into 15 portions, about 10 g each. Roun

7. 

   Step7:7. Wrap the tare into the pastr

8. 

   Step8:8. Rounding after closin

9. 

   Step9:9. The interface is facing down. Roll it into a tongue shape. The length is about 15cm. The action should be gentle

10. 

    Step10:10. Roll up from top to botto

11. 

    Step11:11. Cover with plastic wrap and relax for 15 minutes. Do not neglect this step. After relaxation, rotate 90 degrees, as shown in the figure. Slightly flatte

12. 

    Step12:12. Gently roll it out again. The length is about 18c

13. 

    Step13:13. Roll up from top to botto

14. 

    Step14:14. Relax again for 15 minutes, with the interface facing up, and open a rectangle with a length of 10 cm and a width of 8 cm

15. 

    Step15:15. 30% discount, as shown in the figur

16. 

    Step16:16. Rolling. Length: 12cm, width: About 8c

17. 

    Step17:17. Put on the green onion. A little sal

18. 

    Step18:18. 30% of

19. 

    Step19:19. Stick sesame on the front. Then use a rolling pin to gently roll it. Make the sesame stick tight

20. 

    Step20:20. Preheat the oven. Then heat it up and down for 200 degrees. 18min. Cover the tin paper if you are coloring halfway