Eat One is Not Addictive-----pretzel Onion Crispbread
1.
Let’s start with the oily skin. Pour the lard and flour together.
2.
Add a small amount of water several times and stir with chopsticks until there is no dry powder.
3.
Knead into a smooth dough, cover it with plastic wrap, and let it rest for 15 minutes.
4.
To make shortbread, pour the lard and flour together.
5.
Mix into a uniform dough.
6.
Roll out the oily skin and wrap the shortbread.
7.
Roll it out.
8.
Roll it up again.
9.
Divide into 8 equal parts.
10.
Take 1 portion, roll it out, brush with sesame oil, sprinkle evenly with salt and green pepper powder, and then add chives.
11.
Roll it up and squash it again.
12.
Brush with egg liquid, dip in sesame seeds and bake in the oven.
Tips:
Ingredients for oil skin: 200 grams of all-purpose flour, 50 grams of lard, 50 grams of warm water, appropriate amount of pastry ingredients: 100 grams of all-purpose flour, 50 grams of lard, seasoning: vine pepper powder, salt, sesame oil, shallots, decoration: egg liquid, sesame baking: middle of the oven, 170 degrees, 35 minutes (according to yourself Oven adjustment)
1. It is the same as pepper powder, except that the vine pepper powder happens to be in the house, so use this. If you are not afraid of trouble, you can also grind the pepper to make it more fragrant.
2. If there is no oven, use a pan to fry it.
Buy on JD
Buy on Amazon
