1. Raw material diagram.
2. Warm water to dissolve the yeast, add all the ingredients, knead into a dough, wake up for 15 minutes, then knead smoothly, cover with a damp cloth, and ferment twice as large.
3. Mince wild green onions, mix them with all the ingredients, and press them into a ball with your hands, like making glutinous rice balls. Knead repeatedly to form a ball.
4. Knead the fermented main ingredient dough back to its original size.
5. Flatten the main dough, put the wild onion ball in the middle, with the seal facing down.
6. Cover with a damp cloth and relax for 15 minutes.
7. Sprinkle some dry powder on the loose dough and roll it into thin slices, about 3 mm.
8. Use a fork and other tools to evenly fork the holes.
9. Divide into small pieces.
10. Put it in the middle of the baking tray, 175 degrees for 15 minutes.
11. Take out the baked biscuits and place them on the grill to cool them down.
