Scallion shortbread

Chop a handful of green scallions and set aside. Chop the remaining white scallions and another handful of scallions for frying in scallion oil.

Heat the oil pan, add chopped green onions and fry until the green onions turn golden.

Strain the scallion oil, add salt and mix well, let cool and set aside.

Prepare the pastry and dough. Pastry: 35 grams of scallion oil, 80 grams of flour, chopped green onion. Oil skin: 35 grams of scallion oil, 110 grams of flour, 40 grams of water.

Use chopsticks to stir the flour evenly.

Knead the dough evenly with your hands, wrap it in plastic wrap and leave it for 15 minutes.

Divide the pastry and dough evenly into 6 portions.

Take a ball of oil dough, flatten it and put a ball of pastry in the middle.

Wrap the pastry. Place it with the seam facing down and flatten it.

Use a rolling pin to roll the dough into a long loaf.

With the seam facing up, roll up the long strip of dough.

With the seam facing up, flatten and roll into a long strip.

Then roll up the dough.

Turn the edge upwards, flatten it, and use a rolling pin to roll it into an oval shape.

Roll up the dough and place it with the seam facing up.

Flatten the dough and use a rolling pin to roll the dough into a long strip.

Fold the dough into three layers.

Turn the seam downward, sprinkle white sesame seeds on the surface, and pat it lightly to make the sesame stick. Preheat the oven to 180 degrees and bake for 18 to 20 minutes.

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