Biscuits that Don’t Feel Greasy Even on Hot Summer Days-----scallion Cookies

Name: Biscuits that Don’t Feel Greasy Even on Hot Summer Days-----scallion Cookies
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 75g butter; 50g pure water; 200g Low powder; 3g salt; 50g Corn oil; 30g Chopped shallots; 50g Powdered sugar

by Snow and ink flying

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I wanted to make this flavored cookie for a long time, but I didn't try it because I couldn't finish the biscuits at home. Suddenly one day, I was so greedy, I went out to buy fresh spring onions under the big sun, and made them non-stop. The thick green onion scent from the cookie baking process made me drool, and I couldn't wait to pick up a piece of it and put it in my mouth without waiting for it to cool completely. I felt I was conquered by its taste in an instant. That crispy taste is something that the generation of cranberries or margaritas can't do. It is not only a crispy taste, but also a crispy and moist feeling that other biscuits don't have. Maybe it is because vegetable oil and butter are added at the same time? I don't know. But because the amount of butter is reduced, it doesn't feel greasy to eat. Forgive my expressive ability, it is impossible to accurately say how much I love it. Anyway, ever since I ate this biscuit, I don’t want to eat cranberry, peanut butter, margarita, pork floss, seaweed..... various flavors of biscuits. Everyone has different tastes, anyway, it is my favorite, don’t you want to try it? "

Ingredients

Biscuits that Don’t Feel Greasy Even on Hot Summer Days-----scallion Cookies

1. Prepare materials. Weigh various materials. The butter softens at room temperature. Chop the green leaves of the shallots.

Biscuits that Don’t Feel Greasy Even on Hot Summer Days-----scallion Cookies recipe

2. Beat the butter until smooth.

3. Add powdered sugar and salt and beat until the volume is enlarged and the color becomes lighter.

4. Add corn oil in two portions and beat evenly.

5. Add clean water in three times and beat evenly.

6. Whipped butter is very smooth and whitish in color.

7. Sift in low flour, cut and mix until there is no dry powder.

8. Add chopped green onions, chop and mix well.

9. Put the chrysanthemum piping mouth into the piping bag, and then put the biscuit paste into the piping bag.

10. Squeeze the pattern in the baking tray.

11. Put it in the preheated oven. 20 minutes for the lower and middle layer at 180 degrees.

12. Baked. Let cool, seal and store.

Tips:
1. The biscuit paste is very humid, especially easy to squeeze. The cloth piping bag I prepared at the beginning was useless.
2. The oven temperature is for reference only. It can be baked until the edges are slightly colored, and then simmered for a while with the remaining temperature in the oven, the color of the finished product will be more beautiful.