1. First make the soup: mix 15 grams of high flour and 75 grams of water, put it in a microwave oven and heat it, take it out and stir it every 20 seconds, until a circle of ripples appear when stirring. Cover with plastic wrap and let cool for later use.
2. Knead the soup and the main dough material until the film is formed by the oil method, and ferment the base to 2.5 times the size.
3. The fermented dough is vented and divided into 4 parts, rounded and relaxed for 15 minutes.
4. Roll the dough into an oval shape.
5. After turning it over, fold the two sides in half toward the middle along the length.
6. Fold the two sides toward the middle again, and pinch the seams together.
7. Make 4 portions of dough in turn.
8. After the final fermentation is complete, brush the egg liquid and spread the sliced cheese.
9. Squeeze the salad dressing back and forth diagonally, sprinkle with chopped green onion, and put it in the preheated oven. 180 degrees for 18 minutes.
Tips:This soup recipe contains a lot of water and is sticky. When making noodles, add water according to the water absorption of the noodles.
