Clay oven rolls(wan bei tu wei er cong xiang you su shao bing )

Clay oven rolls

Introduction:

"There's no water in the whole process of kneading the noodles, so it's dry, crisp and soft. It melts in the mouth and needs to be followed by hand. Otherwise, it's very painful to drop a lot of crispy dregs. The smell of scallion is very strong, and the smell of sesame. Dry cauterization is refreshing and not greasy. The most perfect way to eat is to put a piece into the soup and eat it quickly. It's soaked in the soup, but it's still a little crispy. You know what it's like to eat it with bubbles. "

Production steps:

Step 1: flour, eggs, cooking oil, salt, pepper, knead into dough.

Step 2: cover the dough with plastic wrap and place for a while.

Step 3: cut shallots and sesame well.

Step 4: knead the dough for a while, smooth and divide into eight parts. Take a roll. Brush a layer of cooking oil.

Step 5: Sprinkle the scallions and roll them up.

Step 6: twist the twist. Just a little twist. Make a circle.

Step 7: sprinkle some sesame seeds and press flat. Don't roll them. Just press thin with your hands. If you roll them, they will be crushed to death.

Step 8: put in a pan and cook over low heat.

Step 9: one side, the other side. The yellowish one is also delicious, and the burnt one is also delicious, whatever.

Materials required:

Flour: right amount

Eggs: right amount

Chives: right amount

Edible oil: right amount

Sesame: right amount

Pepper: right amount

Salt: right amount

Note: later: my ratio is: a bowl of flour, two eggs, three tablespoons of cooking oil, one teaspoon of salt, one teaspoon of pepper. The dough without water, add eggs and oil, more crisp. The taste is also fragrant and soft. A bowl of noodles, baked eight. Turn down the heat when you burn it. Don't worry. The cake is very small and thin. It's easy to cook.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: Original

Chinese PinYin : Wan Bei Tu Wei Er Cong Xiang You Su Shao Bing