Green onion crispy biscuits

Put the ingredients in Dough 1, except water, into a large basin in the order of eggs, sugar, salt, corn oil, flour, and yeast.

Use chopsticks to stir while slowly pouring in water, stir until fluffy and knead into a smooth dough with moderate hardness. Cover and let warm for fermentation.

Prepare green onions and mince them.

Melt the butter in the microwave and add the chopped onions.

Add butter to the low-gluten flour in dough 2 and knead into a ball. Cover with plastic wrap and set aside.

Let dough 1 ferment until 1.5-2 times in size.

Round the exhaust.

Wrap dough 1 into dough 2’s scallion pancake. Close the mouth tightly and point downward.

Use a rolling pin to roll it out

Roll out into a rectangular sheet

Fold the quilt by folding the left side to the middle and then folding the right side to the middle.

Turn the folded dough 90 degrees and roll it out again.

Fold the quilt again and roll it out.

Folding the quilt for the last time.

Roll out into thin slices 0.3-0.4 cm thick

Use cookie cutters to cut out shapes.

Arrange into baking pan and use a fork to make holes to prevent them from puffing up during baking.

Bake in the middle rack of the oven at 180 degrees for 15 minutes. Cook until the surface of the biscuits is slightly golden.

Another plate is baked.

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Ingredients

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