Step1:Add the salt of seasoning a into the water to dissolve. Wash the green onion and drain the water. Cut and mix with the salt of seasoning B for standby.
Step2:Pour the medium gluten powder and low gluten powder into the steel basin. Add yeast, baking powder, sugar of seasoning B and mix well. Then add salt water of practice 1 and mix into the dough.
Step3:Pour the dough on the table and knead until smooth.
Step4:Put the dough in a glass bowl. Cover with plastic wrap and ferment for 6090 minutes.
Step5:Knead the fermented dough on the workbench. Add salad oil and knead until smooth. Cover with wet cloth and wake up for 2030 minutes.
Step6:Divide the wake-up dough into small dough of about 8090g each, and then roll it with a rolling pin Zero point five A centimeter thick skin.
Step7:Sprinkle a layer of scallion on the dough. Roll it up and circle it into a spiral shape. Wake up for another 2030 minutes. Then press it gently with a rolling dough stick 0.40.5 A centimeter thick skin.
Step8:Take a flat low pot. Pour in half a pot of deep salad oil. Heat it and add the rolled dough. Fry over medium heat until both sides are golden and crispy.
Cooking tips:The golden and crispy shell and intoxicating fragrance make the population flow down 3000 feet. There are skills in making delicious dishes.