material

Water-oil skin: flour (all)

Purpose)100g, vegetable oil15g, and 20 g of fine sugar (think it's too sweet, don't.

Put), dry yeast 1/2 teaspoons (2.5ml), 45 grams of water.

Crispy: 50 grams of corn starch, 26 grams of butter, 3 grams of salt, fresh chives 12 grams.

working methods

1. First, mix all the materials of the water-oil skin together and knead vigorously for a few minutes until it becomes smooth dough. Cover the dough with plastic wrap or wet cloth and put it in a warm place for fermentation.

2. When the dough is fermented to twice its size, it is fermented again (the fermentation time is 40 minutes to 1.5 hours depending on the temperature), and the fermented dough is squeezed out by hand, re-kneaded into a circle, and relaxed for 15 minutes.

3. Then make cakes. Chop shallots into fine powder as much as possible, and cut butter into small pieces and put them in water or microwave oven to heat and melt into liquid. Corn starch, melted butter, chopped green onion and salt are mixed together.

4. Knead hard for a while until it becomes dough (it may be scattered at first, but it will agglomerate after a while. If you really can't lump, you can add more melted butter, but don't add water.

5. Flatten the loose water-oil crust dough and completely wrap the pastry in the water-oil crust dough.

6. Wrap it and put it on the chopping board, cover it with plastic wrap, and then relax 15 minutes.

7. Sprinkle some flour on the chopping board to prevent sticking, and roll the dough with a rolling pin.

Roll it into a rectangle.

8. Fold the two ends of the rolled dough in the middle, and then fold it in half (classic 60% off, children's shoes that have made a thousand layers of cakes will do. )。

9. Rotate the 40% folded dough by 90, then roll it into a rectangle and fold it again.

10. After twice folding, the dough is rolled into a rectangle with a thickness of about 0.2 cm.

1 1. Cut off the irregular corners to form a regular rectangle. Punch holes in the dough with a fork, and then cut it into small squares.

12, put the cut square biscuit blank on the baking tray. Leave some space between each biscuit. Spray some water on the biscuits and ferment in a warm place for about 25 minutes until the thickness of the biscuits becomes 1.5 -2 times. Bake in a preheated oven of 300f for 10 minutes.