Crispy bottom roll(cui di hua juan )

Crispy bottom roll

Introduction:

"I made a fruity cake a few days ago, but the result was not satisfactory. The baked cake was wet and sticky, and it was not very delicious. It would be a pity and a waste to throw it away. So I crushed it all and added it to the flour. I wanted to steam steamed bread. When the flour was ready, I changed my mind and made a roll. However, the roll was not steamed, but fried in water, and the bottom was crispy It's soft on the top. It's an unexpected effect. "

Production steps:

Materials required:

Dough: 600g

Scallion: right amount

matters needing attention:

Production difficulty: simple

Technology: decocting

Production time: one hour

Taste: onion

Chinese PinYin : Cui Di Hua Juan