1. Prepare the ingredients, chopped green onions and set aside.
2. Add the yeast to the flour and mix well.
3. Pour in clean water.
4. Knead into a slightly smooth dough, cover with plastic wrap and proof for 30 minutes (in summer).
5. Proof until it is twice as large as the original, just poke your fingers without retracting.
6. Knead to expel the air, and sprinkle an appropriate amount of dry flour to prevent sticking.
7. Roll out the dough into a rectangular pancake with a thickness of about 3mm.
8. Brush corn oil evenly, sprinkle salt, flour, and chopped green onion.
9. Roll up from one end.
10. Cut into small pieces with a width of 1mm.
11. Sort the little dough.
12. Pour corn oil into the pan, turn on a low heat, add the oil rolls, and cover the pan.
13. Fry until golden brown, turn over the lid, and fry until golden and ripe on both sides.
14. Finished picture.
15. Finished picture.
16. Finished picture.
17. Finished picture.
Tips:The dry humidity of flour is different, and the water consumption can be increased or decreased by about 5-10 grams according to the situation. The resulting dough is slightly softer than steamed bun dough.
The amount of salt is added according to your taste. You can also add your favorite seasonings such as pepper powder.
Bake it with low heat as much as possible, and don't confuse the bottom.
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