Scallion oil crispy biscuits
Overview
Today's scallion oil crispy biscuits are made according to Jun's recipe, but I don't like the taste of butter, so I replaced the butter in the original recipe with lard. However, the shortening effect of lard is still quite good. It tastes very fluffy and crispy, with a strong onion flavor. It is a very good snack. Friends who like it may wish to try it!
Tags
Ingredients
Steps
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First mix the water and oil skin: put 100g of flour, 15g of vegetable oil, 20g of maltose, 2g of yeast, and 45g of water in a basin
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Knead the dough until the surface is smooth, cover with plastic wrap and ferment (about 40 minutes to 1 hour)
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While the dough is fermenting, make the pastry dough: put 50g of corn starch, 26g of lard, 3g of salt, and 12g of chopped green onion in a basin (the finer the chopped green onion, the better
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Mix it evenly and knead it into a ball and set aside
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Roll the fermented water-oil dough into a round shape and wrap the pastry dough in it
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After wrapping, seal it downward and cover with plastic wrap to rest for 15 minutes
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Sprinkle flour on the board, roll the relaxed dough into a rectangular shape, and fold both ends of the dough into the middle
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Fold it in half again, then roll it into a rectangle, and fold it in half again
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After folding it in half twice, roll it into a rectangle with a thickness of about 0.2cm, and use a fork to poke countless small holes in the dough
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Then trim the edges of the dough neatly
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Cut small squares of even size
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Place the cut cookie dough into a baking pan and spray with water
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Preheat the oven to 180 degrees with upper and lower heat. Place the baking sheet on the middle shelf of the oven and bake for about 15 minutes until it starts to color
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After baking, let it cool and store it in a sealed bag
