How to make scallion oil shortbread biscuits and what is the recipe for scallion oil shortbread bisc

Preface. After learning this biscuit, I have made it a few times, and it is crunchy and salty, and the more you eat it, the more flavorful it becomes. The important thing is that it has a relatively small sugar content, which is a good casual snack for the other two guys in our family who have increased by a penny.

Material. Ingredients: 200g plain flour, 30g vegetable oil, 40g caster sugar, 4g baking powder, 90g water;

Excipients: 100g corn starch, appropriate amount of salt, 50g butter, 30g chives

Crispy biscuits with scallion oil.

Combine all the ingredients in the main ingredient and knead vigorously to form a smooth dough. Then cover with plastic wrap and let it rise.

Until it has been fermented to twice the size, it is then kneaded again, and the air is discharged and relaxed for more than 15 minutes.

Butter dissolves in water.

Add the starch, chopped shallots and salt.

Knead vigorously into the dough. This one is easy to loosen.

Roll out the loose dough on top and put the puff pastry inside.

Wrap well, close face down, and relax for 15 minutes.

After relaxing, roll out into a rectangular shape.

It's pretty much the same as making lasagna, fold a few times, 10

Roll it out and fold it four times and then roll out the rectangular shape with a thickness of about it, and this rectangular shape is obviously deformed.

Then cut into biscuit blanks of about the same size and insert small holes in them. I plugged it in with a small fork.

Place the cut biscuit blanks on a baking tray with a certain distance between each biscuit, sprinkle some water on them, and let them rise in a warm place to make them twice as thick.

Preheat the oven, put the biscuit blanks in, top and bottom, about 15 minutes.

Tips: The oven temperature and time can be set according to the oven in your home.

If the puff pastry dough is too loose, you can add some cooking oil or butter, not water.

100g plain flour.

20g white sugar.

15 g vegetable oil.

Ingredient. 50 g cornstarch.

3g salt socks god town.

26 g butter.

Chopped green onion to taste. 4 g yeast.

Production Steps: Broadcast.

100 g of plain flour

Melated sugar is dissolved in a small amount of water.

15g of cooking oil

Mix all the above ingredients and knead vigorously for a few minutes until a smooth dough is formed.

Cover the dough with plastic wrap or a damp cloth and place in a warm place to rise until it is twice as large.

The leavened dough is pressed out of the air by hand, re-kneaded into a round shape and relaxed for 15 minutes.

Make the puff pastry. Cut the butter into small pieces and heat it in water or microwave to dissolve into a liquid state. Cornstarch preparation.

Chop the chives into finely chopped pieces, and mix together the cornstarch, melted butter, coarse green onions, and salt.

Knead vigorously for a while until it becomes dough (it may be loose at first, but after a while of hard kneading it will form a dough.) If it really can't form a lump, you can add more melted butter, don't add water).

Press the loose dough flattened and wrap the puff pastry dough completely inside the dough. After wrapping, place it on the board with the closure side down, cover it with plastic wrap, and relax for another 15 minutes.

Sprinkle some flour on the cutting board to prevent sticking, and roll out the dough into a rectangle with a rolling pin. Fold the rolled dough in half with both ends facing the middle.

Four-folded dough rotates 90?, roll it out into a rectangle, and fold it quadruple again.

After two four-fold dough folds, roll out into a rectangle with a thickness of about 10. Use a fork to make small holes in the dough sheet and cut it into small squares.

Place the sliced square cookie blank on a baking sheet. Leave some space between each cookie. Spray some water on the biscuits and let them rise in a warm place for about 25 minutes until the thickness of the biscuits becomes 2 times the original.

Put it in the middle layer of the preheated 180 oven and bake for about 13 minutes until the surface is golden brown.

1. This biscuit can be made with Fuqiang flour or ordinary flour. Different flours have different water absorption, and the amount of water is increased or decreased according to the actual lead situation to ensure that it can be kneaded into a soft and smooth dough.

2. Malt leakage sugar in water and oil skin can also use caster sugar, golden syrup, invert sugar and other sugars. The amount and type of sugar may be changed, and the amount of water in the formula may also need to be adjusted accordingly, subject to the actual situation. If you want to be completely sugar-free, you can also omit sugar altogether.

3. The butter in the puff pastry can be replaced with the same weight of vegetable oil, but the puffiness will be slightly inferior. The butter back-to-vertical shirt can also be replaced with the same weight of lard, which has a better crispy and fluffy effect, so the finished product will be more crispy.

The steps to make homemade scallion pancakes.

Homemade scallion pancake steps: 1 1 Prepare the ingredients: flour (freshly made dumpling flour), salad oil, chopped green onion, salt.

The steps to make scallion pancakes: Blanch 1 3 pieces of flour with boiling water and let them dry.

Steps to make scallion pancakes: 3 3 Mix the remaining flour with cold water and knead it into a smooth dough with the hot noodles.

How to make homemade scallion pancakes: 4 4 Knead into a dough and put it in a plastic bag.

The steps to make scallion pancakes: sprinkle dry flour on the cutting board, place the dough on the cutting board, and knead it evenly and smoothly.

How to make homemade scallion pancakes: 6 6 Divide the dough into eight small pieces (you can divide them as you like).

How to make homemade scallion pancakes: 7 7 Take a small piece of dough, roll it out into thin slices, then pour in salad oil, brush the oil evenly with a brush, sprinkle salt evenly, and finally sprinkle with chopped green onions.

How to make homemade scallion pancakes: 8 8 Roll from one side of the dough to the middle.

How to make homemade scallion pancakes: Roll to the middle, which is half of the whole cake.

How to make scallion pancakes: 10:10Roll half of the dough to the middle and half of the other half to the middle.

How to make homemade scallion pancakes: 11 11 Roll up on both sides.

Homemade scallion pancake steps: 12 12 Pinch the right port tightly to prevent the oil from flowing out.

Homemade scallion pancake steps: 13 13Pinch the port on the left to prevent the oil from flowing out.

Steps to make homemade scallion pancakes: 14 14 Roll it horizontally from one end.

How to make homemade scallion pancakes: 15 15 rolls to the end, like a snail.

How to make homemade scallion pancakes: 16 16 Put the snail flat, that is, the left or right side is the bottom, and press the mouth of one end down to the end.

How to make homemade scallion pancakes: 17 17 Flatten the snail by hand and roll it out into a round cake with a rolling pin.

Homemade scallion pancake steps: 18 18 This is the finished cake base.

Steps to make homemade scallion pancakes: 19: 19 Start pancake baking: After the pan is heated on high heat, change to low heat, put oil at the bottom of the pan, and put the cake base into the pan.

How to make homemade scallion pancakes: 20 20 When one side of the cake is slightly golden, turn it over and bake the other side.

How to make scallion pancakes: 21 21 When the second side is also golden brown, repeat the other side.

Homemade scallion pancakes steps: 22 22 Until both sides are almost paste, turn the heat to low and cover the pan to make the pan fully cooked.

How to make homemade scallion pancakes: 23 23 baked pancakes are golden in color and crispy in appearance.

How to make homemade scallion pancakes: 24 24 Look at the inside of the pancake, layer by layer.

Homemade scallion pancake steps: 25 25 This is rice cereal for detoxification. Eating it with cake can moisturize the stomach and relieve the greasy feeling of cake.

First of all, prepare the ingredients: flour, boiling water, cold water, salt, minced green onions, cooking oil.

Production steps] 1: Add an appropriate amount of edible salt to the flour, stir the flour and edible salt evenly, add boiling water to the flour and mix the dough until the dough is kneaded into a dough, cover the basin with a layer of plastic wrap, and put the dough in a warmer place to rise for about ten minutes.

2: After the noodles are finished, cut the green onion into chopped green onions, then put it in a bowl and add salt, chicken essence, thirteen spices, seasonings (according to your taste), sesame oil and stir for later use.

Three: Roll out the noodles into slices, then spread the prepared green onions evenly on top and roll them up.

Four: Then divide the rolled dough into several equal parts, knead it into small balls, and then roll it into a cake shape.

Finally, pour oil into the pan, put the rolled scallion pancakes into the pan, and scoop them out when both sides are golden and serve.

This scallion pancake is ready, isn't it very simple, this scallion pancake is very convenient, if you also like to eat, be sure to try it.

Method. Mix the flour with melted lard slightly, then add warm water one by one to knead into a smooth dough and let it rise for 30 minutes.

Mix the chopped green onion and cake flour first.

Add the seasonings and mix well, and finally add the lard. The filling is done, and it can be refrigerated.

Divide the dough into the appropriate size of the dough, I divided it into 8 pieces. Roll out the rectangular slices and try to roll them out as thin as possible, and there will be more layers. Smooth out with chopped green onions.

Roll it up in long strips and squeeze out the air.

The coil is rounded with the tail end tucked into the bottom and slightly flattened.

When everything is done, arrange it on a plate, wrap it in plastic wrap, and put it in the refrigerator to relax thoroughly, and the dough will be softer. It can also be wrapped in plastic wrap separately and placed in the freezer.

After a night of relaxation, the cake blank is very soft, almost no need to roll, you can press it by hand, and you can use a rolling pin to roll it out if you want to be thinner.

Heat the pot and then add oil, put in the scallion pancakes, fry on one side until fragrant, then turn over, fry until golden brown on both sides, and use kitchen paper towels to absorb the oil.

How do you make pixel scallion pancakes? First of all, the flour is scalded half with boiling water, then the dough is mixed, rolled into thin slices after proofing, the chives are put into it, and after being rolled with oil and salt, it is made into a small cake and baked cake, which is particularly delicious.

ForewordThis biscuit is very fluffy, crispy and delicious, and you can see the layers when you bite it gently! And the fat is relatively low!

Ingredients: 100g of flour, 50g of corn starch;

Excipients: 15g vegetable oil, 25g butter, 20ml maltose, 3g salt, 12g chives, 40ml yeast water

Crispy biscuits with scallion oil.

1 flour, vegetable oil, yeast, maltose put in a pot. Add water.

2. Mix into a dough. Leave for 2 hours to double the size.

3 chives, finely chopped.

4. Cut the butter into small cubes and soften at room temperature.

5. Prepare cornstarch.

6 cornstarch with chopped chives, salt.

7. Butter in the microwave on high for 30 seconds.

8. Pour the butter into the starch chives and slowly knead the dough.

9 Step 2 Rub for a while and wake up for 15 minutes.

10. Roll out into slices and wrap on step 8, close face down, cover with plastic wrap and let rise for 15 minutes.

11. Roll out into a rectangle.

12 folds in the middle.

13 Fold again. Roll it out. Repeat.

14Cut off the four sides and pierce the small holes with a fork.

15. Cut into rectangles or squares.

16Put it in a baking tray, spray with water and let it stand for 20 minutes. Sent to times.

17. Preheat the oven to 175 degrees and bake for 13 minutes.

18 finished product drawings.

Tip 8: Don't add water, if it's too dry, add a little oil.

Materials. Ingredients.

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80 grams of flour.

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70 grams of cornstarch.

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3 grams of baking powder.

Accessories. Cooking oil.

15 grams. Sugar.

20 grams. Salt.

3 grams. Butter.

25 grams. Chives.

25 grams. Preparation of chopped green onion biscuits.

Rinse the chives, then dry them for moisture and chop them into fine.

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The oily skin and puff pastry are kneaded separately.

Water and oil skin: 20 grams of corn starch, 80 grams of flour, 15 grams of edible oil, 20 grams of sugar, 2 grams of baking powder, 40 grams of water.

Puff pastry: 50 grams of corn starch, 25 grams of butter, 25 grams of chopped green onions, 3 grams of salt.

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Then cover the water and oil skin with a damp cloth and ferment to twice the size, and after the fermented water and oil skin is exhausted, knead it to the original size and relax for 15 minutes.

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Roll out the loose water and oil skin, wrap the puff pastry in the mouth and relax for 10 minutes.

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Then roll it out into a rectangle and <>

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Fold the two ends in half to the middle, and then fold in half to complete the first 4 folds.

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After 4 folds, pick up the dough sheet, roll it out again into a rectangular dough sheet, and fold it in half twice.

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After 4 folds, the dough is rolled out into a rectangular sheet of thickness.

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Use a fork to fork some small holes.

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Cut into top pieces with a knife.

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Preheat the oven for 3 minutes, bake at 160 degrees for about 15 minutes, until golden brown.

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Picture of the finished product of green onion biscuits.

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Cooking skills.

【Green onion biscuits】

Ingredients: 100 grams of flour, 1 egg, 2 grams of yeast, 3 chives, 1 teaspoon of salt, half a teaspoon of baking powder, 1 tablespoon of cooked oil, appropriate amount of black and white sesame seeds.

Method: 1. Prepare the ingredients.

2. Beat eggs into the flour, add yeast and baking powder.

3. Stir a few times, add the chopped green onion in advance, add 1 tablespoon of cooked oil, and the chopped green onion must be particularly chopped.

4. Knead lightly, cover with a damp cloth and let stand for 30 minutes.

5. Take out the dough that has been standing, roll it out into a thin sheet, sprinkle it with black and white sesame seeds, and roll it out a few times with a rolling pin so that the sesame seeds are not easy to fall.

6. Press out a round shape with a mold or beverage bottle cap, or you can cut it into rectangular pieces.

7. After everything is done, use a fork to evenly prick out small holes to prevent the bag from picking up during branding.

8. Put the biscuits into a pan with a flat bottom or electric baking pan.

9. Fry over low heat for 2 minutes, then turn over and fry for another 2 minutes.

10. Sugar-free and low-oil, it is a light salty biscuit, and the calories are not high, so it is easy to eat without burden.