Yeast Melaleuca
1.
The yeast powder is dissolved in warm water, slowly poured into the flour, stirred clockwise to form a flocculent shape, and then kneaded into a smooth dough. Cover the lid and ferment to 3 times the size.
2.
Mix half a gram of soda ash in the 20g flour outside the formula, and sprinkle it evenly on the dough. Take out the fermented dough and knead it smoothly, divide it into two equal parts, and wake up for ten minutes.
3.
Wash the green onions and cut into chopped green onions.
4.
Take a portion of the awake dough and roll it into a thin rectangular sheet with a thickness of 2mm.
5.
Sprinkle 3.5g salt and 1.5g thirteen incense evenly. Pour an appropriate amount of sesame oil, fold the sides inward several times and dip in the oil and salt. Sprinkle the chopped green onion evenly.
6.
Roll up the dough sheet from top to bottom into a 5cm wide strip.
7.
Then roll it into a flower roll shape and close the mouth tightly.
8.
Arrange the dough rolls into buns, flatten them and roll them into 1cm thick dough cakes. Repeat for another one.
9.
Put corn oil in a hot pan, put the dough in the pan and cover it with a lid. Turn over and fry until golden on both sides over medium heat. Let it dry and cut into pieces before serving.
Tips:
In winter, you can use the evening time to make the dough. Put the dough near the window at a temperature of about 10 degrees, and let the yeast slowly ferment for 10 hours to 3 times the size. The next morning, add some alkali and knead to neutralize it, and the pasta will be softer and more delicious.
