Pan-Fried Scallion Bun

Pour the milk into a bowl, add some sugar, stir until melted, and add an appropriate amount of yeast; the amount of yeast depends on the amount of flour. Following the ratio written on the flour bag works well.

Pour the flour into the bowl in several batches, stirring with a spoon each time you add some.

Almost done, put on gloves and knead into a ball.

Place it on the mat and continue kneading.

If it feels too hard, you can add a little milk or water, adding a small amount at a time and adding more if it's still not enough. If it's too mushy, then you can only add more powder.

Knead into a dough that isn't too smooth; some say the firmness should be like an earlobe. You'll get the hang of it after making it a few times.

To prevent the surface from drying out, I let the dough rest directly on the lid of the mixing bowl, and the mixing bowl is the inner pot of the electric pressure cooker.

Chop the green onions, add a bit of oil and salt, and if you add a pinch of baking soda, they can stay bright green.

After the dough has rested, knead it into a smooth dough. I determine it's ready when the dough has risen and feels light when lifted. This time, knead it vigorously until smooth.

Roll out the dough, not too thin.

Sprinkle chopped green onions on top.

Roll it up.

Cut into pieces, cover with a plastic wrap to let it rest. Depending on the situation, it's about right when it becomes lighter. If left too long, it will be overcooked.

Heat the oil in a hot pan.

Put the thawed scallion rolls in and pan-fry over low heat.

When the bottom of the scallion rolls is golden brown, add some water, cover with a lid, and simmer for a few minutes.

It's fine once the water has dried.

The bottom is golden brown and very delicious.