What is the practice and recipe for Yongtai Onion Cake?

Yeast 1 gram, 80 grams of water, 1 gram of salt, 100 grams of flour, the main dough grams, 300 grams of gluten flour, 150 grams of water, 3 grams of salt, 3 grams of sugar, 3 grams of yeast, 300 grams of pancetta (fattier part), scallion roots,

1, the flour fermented for five hours at room temperature. Take 60 grams and mix with the main dough,

2, while fermenting, prepare the filling, scallions.

3, fat meat diced with seasoning marinade.

4, after the dough fermented, I kneaded the dough with alkaline water and separated it into about 30 grams a piece.

5, like a bun, the filling included.

6: After wrapping, pat it flat.

7: Flatten with a rolling pin, dip the surface in water and stick white sesame seeds on it, and bake for 20 minutes.

8, problem solving.