1. Prepared ingredients.
2. Make the soup one night in advance, add water and all-purpose flour to a low heat, stir while cooking, there are obvious scratches, and the roux will gradually become transparent.
3. Add all the ingredients in the soup, except butter, and knead the dough in a bread machine for 30 minutes.
4. Add butter and continue to knead the dough for 30 minutes and let it rest for proof.
5. Start making shortbread, melt the butter, then add all the ingredients and mix well.
6. Chop the chives and set aside.
7. Roll out the dough into thin slices (the thinner the better), and then coat the pastry.
8. Sprinkle with chopped green onions.
9. Roll up and cut into pieces of similar size.
10. The cut side is facing up, and the rows are neatly arranged in the mold.
11. Indicates that a layer of egg wash is applied.
12. Sprinkle a layer of chopped green onion and make it about twice as large.
13. Preheat the oven at 180 degrees, and bake the middle layer for 25 minutes.
14. Let cool, demould, tear!
Tips:1. The finished bread embryo will be uneven when placed in the mold. You can gently flatten the indicator with your hands.
2. The amount of green onions must be more, fragrant!
