Crispy Scallion Biscuits

Crispy Scallion Biscuits

1. Wash the leaves of the chives first, dry the water, and cut into pieces

2. Soak up the water with kitchen paper and press it a little bit.

3. Put corn oil, sugar, eggs, milk, and salt in a large bowl and mix well

4. Add the flour and baking soda to the well-mixed liquid

5. Add diced shallots that have been chopped and dried beforehand

6. Mix all the ingredients together and form a dough (if it is too dry, it is recommended to add egg liquid)

7. Take a small piece of dough, about 17 grams (100 grams of moon cake flower slices), and round the dough with your hands

8. Put the dough on the dicing sheet and slowly flatten it. The flower sheet of the 100g moon cake I used is about 7cm in diameter and 0.3cm thick. It is not recommended to make too thick. Although it is easy to demould, the baking time is relatively speaking. It takes a long time, and it is too thin and it is not easy to demould.

9. It may not be too round at the beginning. Try it a few more times. According to the size of the baking pan, calculate how many pieces can be placed in a pan. After all is done, you can put it in the oven. If you can't put it out, you can roast it. Do the second set in the middle.

10. Put the baking pan into the oven, the measured temperature is 130 degrees, the upper and lower fires are both at this temperature, and the time is 20 minutes. If there is no instrument for measuring the temperature, it is recommended to set the temperature and time according to the degree of running-in with the oven.

Tips:

The additives in the original formula are baking powder and baking soda powder. If you mind, you don’t need to. Regarding the problem that the biscuits are not too round, if you must ask for the perfect round beauty, you can use tools to remove the extra corners one by one after pressing the lace, but it is very time-consuming and labor-intensive, depending on personal choice