Special tools: manual egg beater, flour sieve, rolling pin, rubber scraper, wheel cutter and measuring ruler.
Baking: upper and lower fire, 170℃, upper baking 10~ 13 minutes.
Start making:
1 First, mix warm milk (not exceeding 30℃) with yeast powder and let it stand until the yeast powder dissolves.
Cut the butter into small pieces and turn it into liquid in warm water.
3. Mix the powder of material B evenly with a manual eggbeater, and add warm milk and butter.
4 first stir evenly with a rubber spatula, and then stir with both hands into dough, which can be rubbed on the chopping board.
5 Knead until the dough is smooth and non-sticky, and add chopped and drained shallots.
6 After the chopped shallots are fully mixed into the dough, cover the dough with plastic wrap and let it stand for 30 minutes to relax.
Sprinkle a little high-gluten flour on the chopping board to prevent it from sticking, and roll the dough into a round cake with a thickness of 2 mm.
Measure it with a ruler and cut the dough into rectangles with a wheel knife.
9 Put the biscuits on the baking tray brushed with salad oil, leave a gap, insert some small holes in the fork, and let them stand and ferment for about 10 minutes.
10 oven 170℃ preheating, top fire, 170℃ baking 10~ 13 minutes.
Tip: 1 Cut chives must be drained or dried in the oven before adding dough, otherwise the dough will be too wet and sticky. If you don't have a wheel knife when slicing, you can also use an ordinary kitchen knife or use a biscuit mold to make any shape you like. The formed scraps can be re-kneaded into dough, loosened and then rolled into biscuits. The thinner the biscuit is rolled, the more brittle it will be, but the baking time will be relatively reduced. Grease the baking tray, which can not only prevent sticking, but also make the biscuits more crisp.