1. Water-oil skin material. (80g of flour, 20g of corn starch, 0/5g of edible oil/kloc-,40g of water, 20g of sugar, 2g of baking powder). Mix the materials of water-oil skin together and knead for a few minutes to form a smooth dough.
2. Pastry materials. (50 grams of corn starch, 25 grams of oil yellow, 3 grams of salt, 25 grams of fresh chives), mix the crispy materials together, stir them evenly with chopsticks, and then knead them into balls by hand. It will be very dry here at first. Knead slowly, hold your hand in a fist and press gently. It will gradually become softer and softer, and it is easy to become a ball. )
3. Cover the dough with plastic wrap and put it in a warm place for fermentation until the dough doubles in size.
4. Ventilate the fermented water-oil skin dough, knead it into the size of the original dough, cover it with plastic wrap, and relax for 15 minutes.
5. flatten the loose water and oil skin and wrap it in the dough.
6. Shut your mouth and relax again 15 minutes.
7. Sprinkle a little dry powder on the chopping board to prevent sticking, and roll the dough into rectangular pieces.
8. Fold both ends in the middle.
9. Fold again from the middle of the fold to complete the first 40% fold.
10. Pick up the 40% folded dough piece, roll it into a rectangular dough piece again, and fold it twice.
1 1. Roll the four stacked dough twice and cut it into thin slices of about 0.2 cm.
12. fork some small holes and cut them into small pieces with a hob.
13. Put the cut biscuit embryo into a baking pan covered with oil paper, leave a little gap in the middle, spray some mist on the biscuit, and ferment in a warm place for about half an hour until the thickness of the biscuit becomes about 2 times.
14. Preheat the oven 170℃ 13 minutes until the baking surface is golden.