Scallion biscuit(xiang cong bing gan )

Scallion biscuit

Introduction:

"I've long wanted to make this scallion biscuit, but I haven't summoned up the courage to do it. Sometimes it takes courage to make delicious food. Before I do it, I always beat my heart. Can I do it well? In fact, what's the relationship between good and bad? As long as I have an ordinary heart, everything is difficult at the beginning. We don't pursue the result excessively, just enjoy the delicious food Is it not our greatest harvest to enjoy the happiness and enjoyment we have come here? "

Production steps:

Step 1: water oil skin material. (80g flour, 20g corn starch, 15g edible oil, 40g water, 20g sugar, 2G baking powder, etc.), mix the ingredients of water and oil skin together and knead for a few minutes to make a smooth dough.

Step 2: Pastry ingredients. (50g corn starch, 25g oil yellow, 3G salt, 25g fresh shallot powder), mix the pastry materials together, mix well with chopsticks, and then knead them into a ball by hand. (it will be very dry at the beginning. Rub it slowly and press it with your fist. It will become softer and softer, and it will be easy to form a ball.)

Step 3: cover the dough with fresh-keeping film and ferment it in a warm place to twice the size.

Step 4: exhaust the fermented water oil skin dough, knead it to the size of the original dough, cover it with plastic film and relax for 15 minutes.

Step 5: flatten the flabby oilskin and wrap it in the pastry.

Step 6: close down and relax again for 15 minutes.

Step 7: sprinkle a little dry powder on the chopping board to prevent sticking, and roll the dough into rectangular pieces.

Step 8: fold both ends in half in the middle.

Step 9: fold again from the middle after half fold to complete the first quarter fold.

Step 10: pick up the folded dough, roll it into a rectangle again, and fold it twice.

Step 11: complete two times of four fold dough rolling into about 0.2 cm slice.

Step 12: use a fork to make small holes and divide them into small pieces.

Step 13: put the split biscuit germ into the baking tray covered with oil paper, leave a little space in the middle, spray some mist on the biscuit, and ferment it in a warm place for about half an hour, until the thickness of the biscuit is about twice the original.

Step 14: preheat the oven, 170 ℃ for 13 minutes, and bake the surface golden.

Materials required:

Corn starch: 20g

Butter: 15g

Sugar: 20g

Fermentation powder: 2G

Water: 40g

Salt: 3G

Minced chives: 25g

Flour: 80g

Note: the baking time can be determined according to the temperature and time of your oven.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Xiang Cong Bing Gan