Fried lard biscuit with Scallion(cong xiang zhu you xiao bing gan )

Fried lard biscuit with Scallion

Introduction:

"This is a small biscuit that I learned from Jun Zhi. Later, when I made it for the second time, I reformed it. I prefer the taste of the second time."

Production steps:

Step 1: water oil skin: mix 15g olive oil with 100g flour, sugar, dry yeast and water until smooth

Step 2: cover the dough with plastic wrap or wet cloth and put it in a warm place for fermentation. When the dough is twice as big, it is ready to ferment (the fermentation time varies according to the temperature, 40 minutes to 1.5 hours). Press the air out of the dough by hand, knead it into a circle again and relax for 15 minutes. This step is entirely in accordance with your instructions

Step 3: during dough fermentation, my innovation began (pastry): corn starch with melted lard, salt, onion powder (the thinner the better, it's best to only have onion leaves), rosemary powder (if it's fresh rosemary, you can reduce the amount, because the flavor of fresh rosemary is heavier, more will cover up the flavor of onion). This photo was taken for the first time without rosemary. Later, it was put, and the taste was more special.

Step 4: as the lard is hot, mix well with a spoon

Step 5: after a little cooling, you can knead the ball with your hands, just to get it together. This step can't be done too early. It can be done when the water and oil skin is loose. It's too early. The water, oil, and flour have not yet been fermented. The lard will be hard after being put here for a long time. It's not easy to handle the following operation. The first time I made a mistake, leading to the lard being hard again.

Step 6: wrap the pastry with fermented water and oil, roll it into a big cake

Step 7: fold the rolled cake for the first time

Step 8: refold. Then roll it flat, and then fold it again

Step 9: finally, roll it into a 2mm thick cake and cut it into pieces. This one is too small. In fact, it will taste better if it is bigger. According to my practice, 30mm square is better. Then use a fork to insert the socket.

Step 10: put in the baking tray. It's better to pad the baking tray paper for convenience. Leave some space between each biscuit. Spray some water on the biscuit and ferment in a warm place for about 25 minutes until the thickness of the biscuit becomes 1.5-2 times of the original thickness. Put it in the middle layer of oven preheated at 180 ℃ and bake for about 13 minutes until the surface is golden. Actually, I only baked it for 10 minutes.

Step 11: Biscuits after the test

Step 12: the visible layer is crisp, and the taste is really good. The flavor of onion mixed with rosemary is very special, salty and sweet, and the taste is excellent.

Materials required:

Flour: 100g

Olive oil: 15g

Sugar: 20g

Dry yeast: 2.5ml

Water: 45g

Corn starch: 50g

Lard: 25g

Salt: 3G

Scallion powder: 12g

Rosemary powder: 3G

Note: listen to the king of all rely on, with lard, really very crisp, and economic. Onion and rosemary, with olive oil, the taste should be different from that of Junzhi before, but my husband and I like western food very much, and my friends and colleagues also like it. It seems that we have eaten too many sweet biscuits, and we are very fond of this kind of salty biscuits. This biscuit is very easy. Let's make it together.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: onion

Chinese PinYin : Cong Xiang Zhu You Xiao Bing Gan