Cooking Steps

1. 

   Step1:Pour flour a into the container. Add 160g warm water in several times. Stir with chopsticks while adding water to form a dry powder free state. (medium gluten flour is the flour often bought in the market or supermarket

2. 

   Step2:Then use your hands to make a dough with moderate hardness. Put it in the middle of the bowl. Cover with plastic wrap. Wake up for 30 minutes.

3. 

   Step3:During the wake-up period, pour flour B into another small bowl. Add the melted lard. Quickly stir it on one side to form a pastry shape. Cut the scallion and set aside.

4. 

   Step4:Next, divide the wake-up dough into 8 equal portion

5. 

   Step5:Then put some cooking oil on the dough. It can prevent sticking. Roll it into thin slices with a rolling pin, brush a layer of pastry, sprinkle some salt, and sprinkle with scallion.

6. 

   Step6:Then slowly roll up from the edge.

7. 

   Step7:Roll into long strips. Both ends can be pinched tightly to prevent scallions from falling ou

8. 

   Step8:Then roll the long rolled strip into a circle. Like in the picture, it's the basic dough

9. 

   Step9:After the dough is rolled in turn, put it into a fresh-keeping bag or sealed with a fresh-keeping film and refrigerate it. (take it out one night in advance and refrigerate it. In winter, put it on the stove and defrost it naturally.) or if you do it at night, arrange the plastic wrap and refrigerate it. Take it out 15 minutes in advance and let the dough wake up.).

10. 

    Step10:If it's fried directly, wake up 15 minutes after dough is dough, apply a little oil on both sides, flatten, roll it into a circle, and sprinkle sesame on both sides (when rolling, it can be thicker. The fried dough has layers and taste. As shown in my picture, it's thinner. Although it's fragrant, it's hard)

11. 

    Step11:Put a small amount of oil in the pan. Fry over medium low heat until both sides are golden.

12. 

    Step12:Fry it and cut it into pieces.