Ingredients

Water-oil skin: 100 grams of flour (all purpose), 15 grams of vegetable oil, 20 grams of fine sugar (you can omit it if you think it is too sweet)

), 1/2 tsp dry yeast (2.5ML), 45g water

Puff pastry: 50g cornstarch, 26g butter, 3g salt, 12g fresh chives

Method

1. First mix all the ingredients for water and oil dough together, and knead vigorously for a few minutes until it forms a smooth dough. Cover the dough with plastic wrap or a damp cloth and place in a warm place to ferment.

2. When the dough has fermented to twice its size, it is ready (the fermentation time varies according to the temperature, 40 minutes to 1 and a half hours). Press out the air from the fermented dough with your hands, and re-ferment it. Knead into a round shape and rest for 15 minutes.

3. Next make the puff pastry dough. Cut the chives into fine pieces, cut the butter into small pieces and heat it over water or in a microwave to melt it into a liquid state. Mix together cornstarch, melted butter, minced scallions, and salt.

4. Knead hard for a while until it becomes a dough (it may be loose at first, but it will form into a ball after kneading hard for a while. If you really can’t form a ball, you can add more melted butter and cut into pieces. Do not add water).

5. Flatten the relaxed dough and wrap the pastry dough completely inside the dough.

6. After wrapping, place it on the chopping board with the seam facing down, cover it with plastic wrap, and let it rest for 15 minutes.

7. Sprinkle some flour on the cutting board to prevent sticking, and use a rolling pin to roll the dough into a rectangular shape.

8. Fold the two ends of the rolled out dough toward the middle, and then fold it in half (the classic quarter fold, children who have made puff pastry can do it.).

9. Rotate the quarter-folded dough 90°, roll it out into a rectangle, and fold it in quarters again.

10. After folding the dough twice, roll it out into a rectangle with a thickness of about 0.2CM.

11. Cut off the irregular corners to form a regular rectangle. Prick some holes in the dough with a fork and cut into small squares.

12. Place the cut square cookie dough on the baking sheet. Leave some space between each cookie. Spray some water on the biscuits and place them in a warm place to ferment for about 25 minutes, until the thickness of the biscuits becomes 1.5-2 times its original size. Place in preheated 300F oven and bake for 10 minutes.