Cooking Steps

1. 

   Step1:Prepare the material. Heat 60g milk slightly to no more than 30 ℃. Dissolve the yeast in the warm milk. Let it stand until the yeast completely dissolves.

2. 

   Step2:30g butter is heated to dissolve into liquid state.

3. 

   Step3:Mix the low powder, sugar, salt and baking soda with the hand beater.

4. 

   Step4:Pour the milk that has dissolved the yeast and the butter that has dissolved into a liquid.

5. 

   Step5:First mix with a scraper.

6. 

   Step6:Continue to mix and knead the dough with your hands.

7. 

   Step7:Mix in chopped shallots.

8. 

   Step8:Continue to knead with hands until the end of the onion is completely integrated with the dough. Cover with plastic wrap and let stand for 30mins.

9. 

   Step9:Use a rolling pin to roll out the skin with a thickness of about 2mm.

10. 

    Step10:Use stamp biscuits to mold out biscuits. The leftovers can be kneaded together and then rolled out to cut the biscuits. Use a fork to insert three rows of small holes in the biscuits.

11. 

    Step11:Put in the baking tray (non stick baking tray needs to be brushed with oil or lined with baking paper). Preheat the oven at 170 degrees. The upper and middle layers are 11-13mins.

12. 

    Step12:Roasted to golden yellow, it will be out of the oven. It will not be crispy until it is thoroughly cooled