Chinese Food
Crispy scallion biscuit
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This is a low sugar scallion biscuit. Oh ~ this name always reminds me of Wang Baoqiang's scallion massage in lost in Thailand Of course, this is not the same paragraph. But compared with our common rich, sweet and greasy biscuits, the flavor of fluffy, crispy and salty scallion oil will also give people a different feeling. It's trying to create as much looseness as possible in a relatively low fat and natural way. Will you fall in love with it? -
Cooking ingredients
Cooking Steps
Step1:First, make water and oil skin. Mix the rich flour, vegetable oil, sugar, dry yeast and water together. Knead vigorously for several minutes until it is smooth. (if you want to be completely sugar free, you can also omit sugar completely) cover the dough with a plastic wrap and put it in a warm place for fermentation.
Step2:It's good when the dough is twice as big (the fermentation time varies according to the temperature. 40 minutes to 1.5 hours. If the room temperature is low, it can be fermented in warm water. It will be faster.) Press air out of fermented dough by hand. Knead again into a round shape and relax for 15 minutes.
Step3:Then make pastry. Cut shallots into small pieces as fine as possible. Cut butter into small pieces and heat them in water or microwave oven to melt them into liquid state. Cornstarch, melted butter, shallot and salt are mixed together.
Step4:Rub hard for a while until it becomes a dough (it may be loose at first. Rub hard for a while and then it will become a dough. If it doesn't agglomerate, add more melted butter. Never add water.
Step5:Flatten the flabby dough. Wrap the dough completely in the dough. After packing, put it on the chopping board with the mouth closed. Cover it with the plastic wrap. Relax for another 15 minutes.
Step6:Spread some flour on the chopping board to prevent sticking. Roll the dough into a rectangle with a rolling pin.
Step7:Fold the two ends of the rolled dough toward the middle, and then fold it in half. Turn the dough into a rectangle and fold it again. After twice rolling the dough into a rectangle with a thickness of about 0.2cm.
Step8:Cut off the irregular corners and make them regular rectangles. Cut into small squares. Make small holes in them with a fork or toothpick.
Step9:Put the cut square biscuits on the baking tray. Leave some space between each cookie. Spray some water on the biscuit and let it ferment in a warm place for about 25 minutes until the thickness of the biscuit is 1.5 times and 2 times of the original. Put it into the middle layer of the preheated 180 ℃ oven. Bake for about 13 minutes until the surface is golden.
Step10:Whoop
Cooking tips:Tips-1, this biscuit can be made with rich flour or ordinary flour. But the water absorption of different flour is not the same. The amount of water is increased or decreased according to the actual situation. As long as the dough is soft and smooth, it is good. 2. If you use the microwave to melt butter, you should pay attention to the time. It's about one minute. Otherwise, the butter will splash. 3. The butter in the pastry can be replaced by equal weight vegetable oil, but it will be less crisp. Butter can also be replaced by equal weight of lard. Lard is better for crisp effect. The finished product will be more crisp. There are skills in making delicious dishes.
