Electric Baking Pan Scallion Biscuit

Electric Baking Pan Scallion Biscuit

1. Mix the water and oil skin materials and knead into a smooth dough.

2. Cover with plastic wrap and ferment to double the size.

3. Knead the yeast dough for a while to release the air. Cover with plastic wrap and wake up for 15 minutes.

4. I made two types of shortbread: lard and corn oil. Divide the lard into a liquid, add cornstarch, salt and chopped shallots, knead it vigorously for a while to form a ball. The same is true for corn pastry.

5. Take half of the water and oily skin, squeeze it and pack it into a kind of shortbread.

6. Squeeze it like a bun.

7. After wrapping, seal down and cover with plastic wrap and relax for 15 minutes.

8. Sprinkle some dry flour on the chopping board and roll the dough into a rectangle.

9. Fold the ends to the center.

10. Fold in half again.

11. After rotating 90°, roll out into thin slices. Repeat the above steps to fold it once.

12. The dough after being folded twice is rolled into a thickness of 2 mm, and the irregular edges are cut off.

13. Poke holes in the dough with a fork.

14. Then cut the dough into small cubes. Please ignore the very uneven squares I cut with a kitchen knife.

15. Put the small cubes on the chopping board, leave some gaps in the middle, spray some water on them, and continue to ferment for 25 minutes. I didn't have a watering can, so I covered it with wet gauze for a while.

16. In order to distinguish the types, I pressed the corn oil biscuits into a round shape with a bottle.

17. Preheat the electric baking pan until the indicator light is off, put the proofed biscuits in, cover and bake for 3 minutes, turn over and bake for another 3 minutes.

18. It can be eaten after letting cool.

Tips:

1. Chopped the chopped green onions as much as possible.

2. Roll out the biscuits as thinly as possible, so that they will remain crisp after cooling.

3. Because the temperature of the electric baking pan is relatively high, pay attention to the color of the skin at all times during the baking process, and do not burn it. The baking time I give may not be suitable for all baking pans.

4. Personally feel that the biscuits made are too salty, which can reduce the amount of salt.

5. Personally, there is little difference between using lard and corn oil. The baking pan is not as thorough as oven-baked, and the degree of crispness is slightly worse, which does not reflect the advantages of lard.



This biscuit is really delicious, rich green onion, and crispy taste, it's worth a try!