Duck Shortbread Biscuits

Duck Shortbread Biscuits

1. Start making dough (half-hot noodles), prepare 300 grams of snow flour, boil 120 grams of cold water, pour it into the flour in a circular motion, and stir in a circular motion with chopsticks; instead of waiting for the dough to cool, pour in 100 grams of cold water directly. Stir until the moisture disappears;

2. Then add 20 grams of duck fat, stir well with chopsticks and knead into a ball, cover with plastic wrap, and let it rest at room temperature for 50 minutes;

3. Then start making soft pastry: Heat 120 grams of duck fat until it melts, about 160 degrees Celsius, pour the hot duck fat into 200 grams of snow powder, stir well, and cool for later use;

4. Next, prepare the chopped green onion filling: prepare to wash the chopped green onion to absorb the water, add 2 teaspoons of salt, 1 teaspoon of white pepper, and 30 grams of melted duck fat to 20 grams of snow powder. ), an appropriate amount of monosodium glutamate and chopped green onion, mix well;

5. Divide the loose dough into 15 equal parts, and also divide the soft pastry into 15 equal parts;

6. Wrap the soft pastry into the dough with a small wrapper method, glue the closing, and do the next step after all wrappers, so that the small dough has a chance to relax;

7. After the relaxation is over, flatten the dough, with the mouth facing down, roll it back and forth from the center of the dough, turn the dough over, roll the dough into a cylindrical shape with the palm of your hand, and relax for 10-15 minutes;

8. After the relaxation is over, flatten it face down, roll it into a slender shape, and roll it into a cylindrical shape again (this time narrower than the first time), cover with plastic wrap and continue to relax for 10-15 minutes

9. Knead the loose dough into a circle, roll it into a circle, wrap it with chopped green onion filling, pinch the opening tightly, and roll it into an oval shape;

10. Brush the surface of the dough with clean water, dip it in white sesame seeds;

11. Preheat the oven at 220 degrees and bake for about 20 minutes until it is golden brown. It tastes best while it is hot. "Glenjoer Snow Flour, a strong gluten and high-quality wheat flour"

Tips:

All kinds of puff pastry are nothing more than a combination of "dough" and "puff pastry". The "dough" mentioned here refers to the "water and oil skin"-the "water and oil skin dough" made by mixing flour, water and oil. Many well-known pastries can be made, such as crab shell yolk and egg yolk crisps. Wrap all kinds of pastry into the dough, and then roll, roll (or fold) the shape, resulting in the finished puff pastry layer and crispy taste, the method is divided into "big buns" and "small buns". This recipe uses small packets of crispy pastry, and the water and oily skin uses half-hot noodles.