1. The original recipe used dried shredded onion, I couldn't get it, so I used chopped chives, bought by Metro.
2. Stir dry yeast with warm water and set aside
3. The remaining other materials are mixed evenly
4. Add yeast water and knead into a dough. Ferment at room temperature for 30 minutes.
5. Roll the dough into a sheet of 0.5 cm thick, and cut into strips 8 cm long and 1.5 cm wide.
6. Knead into strips and ferment for another 10 minutes at room temperature.
7. In the middle of the oven, heat up to 190 degrees and lower to 120 degrees, and bake for 15 minutes.
8. Still very fragrant.
Tips:1. This one does not need to knead out the film.
2. If there are dried shredded onions, it is better, and the taste of chives is also delicious.
3. This recipe is made by halving, and it can also produce two gold plates.
