Crispy biscuit with scallion oil(cong you xiang su bing gan )

Crispy biscuit with scallion oil

Introduction:

Today's "onion oil crispy biscuit" is made according to Jun's prescription, but I don't like the taste of butter very much, so I changed the butter in the original prescription into lard. However, the effect of lard from the crisp is quite good, eat very fluffy crisp, onion flavor, is a very good snack, like friends might as well try

Production steps:

Step 1: mix water and oil first: put 100g flour, 15g vegetable oil, 20g maltose, 2G yeast and 45g water into the basin

Step 2: knead the dough until the surface is smooth, cover with plastic film and ferment (about 40 minutes to 1 hour)

Step 3: during the fermentation of dough, to make pastry dough: put 50g corn starch, 26G lard, 3G salt, 12g scallion into the basin (the finer the scallion, the better)

Step 4: mix them evenly and knead them into a ball for later use

Step 5: roll the fermented water oil dough into a circle and wrap the pastry in it

Step 6: after wrapping, close the mouth down and cover with plastic film to relax for 15 minutes

Step 7: sprinkle flour on the panel, roll the loose dough into a rectangle, and fold both ends of the dough to the middle

Step 8: fold it in half, roll it into a rectangle, and fold it in half

Step 9: after two folds, roll it into a rectangle about 0.2cm thick, and pierce numerous small eyes on the dough with a fork

Step 10: repair the edges and corners of the dough

Step 11: cut small squares of uniform size

Step 12: put the biscuit into the baking tray and spray with water

Step 13: preheat the oven 180 degrees, place the pan in the middle of the oven, bake for about 15 minutes, then color

Step 14: after baking and cooling, put it in a sealed bag

Materials required:

Common flour: 100g

Yeast: 2G

Vegetable oil: 15g

Lard: 26G

Salt: 3G

Corn starch: 50g

Maltose: 20g

Water: 45g

Scallion: 12g

Precautions: 1. The amount of water in the water and oil crust should be taken according to the water absorption of flour. 2. The oil used to make ghee dough can be changed into butter or vegetable oil according to personal taste. 3. No maltose, it can be changed into fine granulated sugar or other sugars. 4. When baking biscuits, it should be baked according to the usual temperature of your oven

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: onion

Chinese PinYin : Cong You Xiang Su Bing Gan