Scallion biscuit(xiang cong bing gan )

Scallion biscuit

Introduction:

"I put the water and oil dough materials in the main ingredients column, and the pastry materials in the ingredients column. The prescription comes from Junzhi. I changed the maltose used in the original prescription to invert syrup. I use butter for pastry, and lard is better, followed by butter and vegetable oil. Please choose what you like and have a try. "

Production steps:

Materials required:

Common flour: 100g

Vegetable oil: 15g

Invert syrup: 20g

Dry yeast: 1 / 2 teaspoon

Water: 45g

Corn starch: 50g

Butter: 26G

Chives: 12g

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: onion

Chinese PinYin : Xiang Cong Bing Gan