How to make the biscuits: 1. Boil the skimmed milk in a small saucepan until lightly simmering, then add the dry yeast and blend in well. Wash the shallot leaves, finely chop and drain on kitchen paper towels.
2. Add the dairy salt, baking soda, chopped parsnips and onion, ginger and garlic powder to the low gluten flour and mix well, then add the yeast and milk to the mixture slowly, stirring constantly, to form a complete dough.
3. Add the butter to the dough and knead continuously until the dough is smooth and creamy.
4. Place the dough on a piece of plastic wrap and roll it out with a rolling pin into a sheet of even thickness (about 0.3cm thick), then use a cookie cutter to shape the sheet into various shapes.
5. Knead the edges of the excess dough again and repeat step 4 until all the dough has been formed into cookie shells, then use a fork to make small holes in the surface of the cookie shells.
6. Place the cookies on a greased baking sheet, spacing them apart. Place the biscuits on a greased baking tray, spacing them out. Place the biscuits in a preheated oven at 190 degrees Celsius, top shelf, for 10 minutes.
Scallion Curry Cookies
Materials A., 80g cream, 60g powdered sugar, 1g salt, B., 15g egg yolks, C., 117g low-flour powder, 23g almond flour, 5g curry powder, D. 1.3g finely chopped scallions
Methods 1. Cut the cream into small cubes and soften, and sift the powdered sugar and ingredients in C separately. In addition, prepare the appropriate amount of hand flour. (High gluten flour)
2. Pour the ingredients into a mixing bowl, stir with a whisk until the cream turns white, then add the beaten B ingredients in small batches and stir well.
3. Add the ingredients of Ingredient C and mix with a spatula by cutting and pressing the mixture until there is no dry powder, then add the dried onion and press it into a ball by hand.
4. Until the dough is smooth, put it into a plastic bag, flatten it slightly, wrap it, and refrigerate it for 30 minutes.
5. Remove the dough, place it on a lightly dusted work surface, divide it into 3 equal portions with a spatula, roll them into long oval shapes, wrap them in parchment paper, and refrigerate for 30 minutes to set.
6. When frozen, remove from the oven and cut into 0.5 cm thick slices, arranging them at regular intervals on a baking sheet.
7. Preheat the oven to 200 degrees Celsius and 170 degrees Celsius and bake for 15 minutes.