Cheese and scallion biscuit(nai lao xiang cong bing gan )

Cheese and scallion biscuit

Introduction:

"Creamy, scallion, salty and crispy ~ ~ it's not so casual, but it's really delicious ~ ~"

Production steps:

Step 1: prepare the materials first. (butter softened at room temperature, scallions cut)

Step 2: mix low gluten flour, corn starch and scallion evenly;

Step 3: mix butter and cheese well;

Step 4: then add the mixture of step 2 and step 3 together and mix evenly to form a ball;

Step 5: put the dough into the fresh-keeping bag, roll it to the required thickness with a rolling pin, and then put it into the refrigerator to freeze for 10 minutes; (I divide it into two parts)

Step 6: take it out of the refrigerator 10 minutes later, cut the fresh-keeping bag and cut it into the required size; (or make it into the shape you like)

Step 7: lay baking paper on the baking tray and place the cakes, leaving some space between them;

Step 8: put the middle and lower layer of the preheated oven into the oven, heat 190 degrees, heat 180 degrees, and bake for 20 minutes.

Materials required:

Low gluten flour: 1 cup

Salt free butter: 1 / 2 cup

Cheddar cheese: 1 / 2 cup

Scallion: 1 / 4 cup

Corn starch: 2 tbsp

Note: 1, salty from cheese, according to the need to add a little salt. 2. It's freezing instead of freezing for 10 minutes. 3. After you take it out of the refrigerator, you should cut open the fresh-keeping bag and take the cake directly. It will break. 4. I measure the cup and spoon, don't ask me how many grams, I don't know ~ ~ 5. Put it in a sealed box and store it in the refrigerator before eating.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Nai Lao Xiang Cong Bing Gan