1. Mix flour, dry yeast, white sugar, salad oil, and water, knead it into a smooth dough, wrap it in plastic wrap and leave it in a warm place to ferment. Ferment to double the size, then vent the air, knead it into a ball, and continue to stand for 20 minutes.
2. Cut the butter into small pieces and heat the water into a liquid state, then mix the cornstarch, salt, chopped green onion with the butter, and knead it into a dough.
3. Flatten the dough made in the first part, and wrap the dough made in the second part in the flattened dough.
4. After wrapping, open your mouth downward, wrap it with plastic wrap and place it on the chopping board and let it stand for 15 minutes.
5. Spread the set dough out into a rectangle on the cutting board.
6. Then fold the two ends toward the middle, and then fold again, which is equivalent to four folds, similar to folding a quilt.
7. After being folded in four, rotate the dough 90 degrees, continue to roll it out into a rectangle, and perform the four-fold in step 6 again.
8. Use a fork to evenly make small eyes on the rolled dough. Use a round knife to cut into a number of squares or use a mold to carve out different cute shapes.
9. Place the cut biscuit crust on the baking tray. Leave some space between each cookie. Spray some water on the biscuits and leave them in a warm place to ferment for about 25 minutes until the thickness of the biscuits becomes 1.5 to 2 times the original thickness. Put it in the middle layer of the preheated 180 degree oven, bake for about 13 minutes, until the surface is golden brown and ready to go out.
Tips:Convenient and delicious
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