1. Knead the dough with warm water, knead it smoothly and let it stand for 20 minutes
2. To make shortbread when the dough is proofed: mix flour, edible oil and salt evenly and serve
3. The dough is divided into two rounds
4. Take a dough and roll it into a rectangle with a thickness of 3mm
5. Spread pastry on the dough, sprinkle chopped green onion and salt
6. Roll up the dough sheet from top to bottom, tightly
7. Pinch the interface
8. With the joint facing down, flatten the long strip of dough
9. Put it all in two
10. The interface is facing upwards, and the two sides are joined together
11. Pan into a pie
12. Cover with a damp cloth and let stand for 20 minutes
13. Finally roll into pancakes. (If you don’t want to eat it right away, you can separate the crepes with oil paper and freeze them directly in the refrigerator. Take them out at breakfast and proceed to the next step without thawing.)
14. Brush the pan with oil, put the cake in after the oil is hot, cover on medium and low heat for one minute, repeat twice
15. Bake it until it is golden brown, and then pair it with a bowl of porridge or milk, and a happy breakfast is complete! You can eat lunch and dinner~
