1. Mix 400 grams of flour, yeast and water together to form a smoother dough;
2. Put the dough in a warm place for proofing until it is twice as large as the original dough;
3. Pour olive oil from the pot, add the green onion, pepper, and star anise, and fry them to create a fragrance;
4. After the oil is cooked, take it out, add another 100 grams of flour and salt to make a paste, and the shortening is ready;
5. Divide the fermented dough into 2 parts, knead it into a dough and wake up for 10 minutes;
6. Roll the dough into large slices;
7. Spread half of the shortbread evenly on the surface of the dough sheet;
8. Roll up the dough sheet in one direction;
9. After being rolled, cut into equal pieces;
10. Press the two sides of the dough into a round dough;
11. Roll into a cake and let it stand for 15 minutes;
12. Brush the cake with a thin layer of water and sprinkle with sesame seeds;
13. Put it into the preheated steaming oven, select the steaming function, 190 degrees for 15 minutes;
14. It’s great to eat it while it’s hot!
Tips:1. If you do not add onion, pepper and other seasonings when burning the oil, you can also add an appropriate amount of five-spice powder to the shortening batter;
2. Roll the dough as big and thin as possible, so that there are more layers in the roll, and the cake will be more layered. The outside is crispy and the inside is soft, which is very delicious!
3. Pay attention to observation during the baking process, and cover with tin foil immediately after coloring to avoid excessively dark colors.
