2. Accessories: 50 grams of corn starch, 25 grams of butter, 3 grams of salt, and fresh chives 15 grams.

3. Mix all the ingredients of the main ingredients together, knead for a few minutes to form smooth dough, then cover with plastic wrap and ferment to twice the size, about 1 hour.

4. Chop the fresh shallots, heat and melt the butter into a liquid state, then mix it with chopped shallots, corn starch and salt, and knead it into a ball (not a ball, you can add some liquid butter appropriately).

5. Vent the fermented dough and flatten it.

6. Wrap the onion butter dough in the squashed dough.

7. Hold it well, tighten your mouth, put it in a bowl, cover it with plastic wrap, and relax 15 minutes.

8. Roll the dough into a rectangle, then fold the two sides in half toward the center line, and then fold it into a 40% fold shape (just like folding a thousand layers).

9. Then roll it into a rectangle, fold it by 40%, then roll it into a rectangle with a thickness of 0.2cm (fold it by 40% once * * * twice), and fork out some small holes.

10, cut into your favorite shape, then spray some water on it, and then cover it with plastic wrap for the second fermentation.

1 1. Ferment until the biscuit thickness doubles, about 25 minutes.

12, put it in a preheated oven, heat it up and down to 180 degrees, and bake the middle layer for about 15 minutes until the biscuit surface turns golden yellow.