For a simple shape like this one, many cookies can be said to be exactly the same. But in terms of texture, they can be extremely different. Scallion cookies are fluffy, crispy, and when you gently bite into them, you can still see the layering! A relatively low percentage of fat is used to create as much fluff as possible in as natural a way as possible.

Materials

Main ingredient: 100g flour, 15g vegetable oil, 20g maltose, 2.5g dry yeast, 45g water;

Supplementary ingredient: 50g cornstarch, 26g butter, 12g fresh scallions, 3g salt

Scallion Crisp Biscuits

1

First, mix together the main ingredients. Knead vigorously for a few minutes until it forms a smooth dough. Cover with a damp cloth and leave in a warm place to rise.

When the dough has doubled in size, press out the air with your hands, re-shape the dough into a circle and let it rest for 15 minutes

2

Next, make the shortening dough.

Chop the shallots as finely as possible, cut the butter into small pieces and melt it in water or in the microwave until it becomes liquid. Mix the cornstarch, melted butter, chopped scallions, and salt together and knead vigorously for a few minutes until a dough is formed

3

Press the floured dough into a flat surface, and wrap the shortbread dough completely in the floured dough

4

Put the dough on a floured surface, seam-side down, and cover with plastic wrap, and allow to rest for 15 minutes

5

The shortbread dough should be wrapped around the surface, then covered with a piece of plastic wrap.

Roll the dough into a rectangle with a rolling pin

6

Fold the ends of the rolled out dough towards the center

7

Fold it in half again

8

Roll it out again into a rectangle, and repeat steps 6-7

9

After the two quadruple-folds, roll out the dough into a rectangle of thickness of about 0.2cm. CM rectangle.

Cut off the irregular edges to make a regular rectangle.

10

Cut into several small squares

11

Place the cut square cookie blanks on a baking sheet. Leave some space between each cookie.

12

Pierce some small holes in the dough sheet with a fork. Spray some water on the cookies and leave them in a warm place to rise for about 25 minutes, until they become 1.5 times - 2 times their original thickness.

Place the cookies in the middle of a preheated 180℃ oven and bake for 13 minutes or until the tops are golden brown. Different flours have different water absorption, so increase or decrease the amount of water according to the actual situation to ensure that the dough is soft and smooth.

2, maltose in the water-oil crust, you can also use fine sugar, golden syrup, transformed syrup and other sugars. If the amount and type of sugar change, the amount of water in the recipe may need to be adjusted accordingly, subject to the actual situation. If you are looking for a completely sugar-free recipe, you can also omit the sugar altogether.

3. The butter in the shortening can be replaced by an equal weight of vegetable oil, but the fluffiness will be slightly less. Butter can also be used to equal weight lard instead of lard, lard fluffing effect is better, so the finished product will be more fluffy.