Flour 100g

Vegetable oil 15g

Dry yeast 1/2 tsp

Water 45g

Corn starch 50g

Butter 25g

Salt 3g

Fine scallions moderate

Steps

1. together and knead vigorously for a few minutes to form a smooth dough.

2. Cover the dough with plastic wrap and let it rise until it doubles in size (about 40-90 minutes). Remove and knead out the air, then cover with plastic wrap and relax for 15 minutes.

3. Heat the butter over medium heat until liquid, mix with the other ingredients and knead to form a dough.

4. Press down the relaxed main dough, wrap the whole auxiliary dough into it, cover with plastic wrap and let it rest for 15 minutes.

5. Roll out the dough into a square, about 0.2cm thick, and fold the dough sheet from the sides to the center, repeating the process once more to make a long square.

6. Roll out the rectangular piece of dough again and repeat the previous folding step.

7. Re-roll the dough into a sheet about 0.2cm thick, cut it into squares, and stamp out small holes with a fork.

8. Arrange the cookies on a baking sheet, preheat the oven slightly (just a little warmer than room temperature), and let it rest for about 15 minutes.

9. Preheat the oven to 170° and bake until the tops are golden brown, usually 15-20 minutes, depending on the condition of the oven.

Tips

The main ingredient is oil crust, and the secondary ingredient is shortening. The shortening is not easy to knead into a dough, you can add a little milk or water. The fermentation time depends on the room temperature and the place where the biscuits are placed, it is recommended to put them in a warm place to speed up the fermentation rate. In order to make the cookies taste better, you can repeat folding the sheet several times.