Ingredients
Main Ingredients
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Flour 80g
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Corn Starch 70g
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Baking Powder 3g
Supplementary Ingredients
Cooking Oil
15g
Sugar
20g
Salt
3g
Butter
25g
Scallions
25g
Scallion Biscuits
1.
Clean the scallions, then dry the surface water and then chopped
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2.
Water crust and shortcrust separately kneaded into a ball
Water crust: corn starch 20 grams, 80 grams of flour, 15 grams of cooking oil, 20 grams of sugar, 2 grams of baking powder, 40 grams of water
Shortcrust: 50 grams of corn starch, 25 grams of butter, 25 grams of chopped scallions, 3 grams of salt
This is the best way to make a cake.
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3.
And then covered with a damp cloth and fermented until 2 times the size of the fermented dough, the fermented dough venting and kneaded into the original size and loosened for 15 minutes
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4.
Rolled out the loosened dough and flattened, and then wrapped the shortcrust pastry into the mouth and loosened for 10 minutes
The shortcrust pastry is made from a variety of materials, such as the cornstarch, butter, 25 grams of butter, 25 grams of green onions, 3 grams of salt
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5.
Then roll into a rectangle,
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6.
The two ends of the folded in the center, and then folded, complete the first 4 folds
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7.
The 4 folded piece of dough, take it, and then roll it into a rectangular piece again. Roll it into a rectangular sheet and fold it for the second time
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8.
After the 4 folds, roll it again into a rectangular sheet with a thickness of 0.2cm
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9.
Fork it with a fork to make some holes
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This is the first time you have to fold the dough
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10.
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The first 4 folds are done in the second time.
10.
Cut into pieces with a knife
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11.
Preheat the oven for 3 minutes at 160 degrees Celsius and bake for 15 minutes or so, turning golden brown
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Finished picture of the scallion biscuits
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Cooking Tips