Oily Biscuits

Name: Oily Biscuits
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 150g All-purpose flour-oil skin; 55g Lard (oil skin); 30g Caster sugar (oily skin); 60g Water (oily skin); 120g Low-gluten flour (puff pastry); 60g Lard (puff pastry); Some Oil residue (filling); Some Salt (filling); Some Chopped green onion (stuffing)

by Moon Swallow

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

In the past, there was a small shop selling sesame cakes near my house, and an old couple made all kinds of sesame cakes every morning and afternoon. With that kind of traditional oven, the supply of sesame seeds out of the oven is in short supply, and each time there is a long queue to buy. I like lard biscuits the most. They are very delicious. I have to eat two of them every time I feel enjoyable. Later, the store was lost, and the delicious oily biscuits became my concern. Although you can buy oily biscuits in other places, it is not the unforgettable taste. Looking back now, the unforgettable taste is still so familiar.
After stepping into the baking circle, I often make egg yolk cakes, and often need to boil lard. The lard residue left over from the boiled lard reminded me of oil residue biscuits, so I decided to try it myself based on my memory. Unexpectedly, it was really successful. The finished oily sesame seed cakes were crispy after a bite. The oily dregs of the filling and the scent of green onion merged with each other. The sesame seed was crispy, salty and delicious.

Ingredients

Oily Biscuits

1. Add appropriate amount of salt and chopped green onion to the lard residue while it is still hot, mix well and serve as a filling, set aside for later use.

2. Mix the pastry ingredients into a dough and set aside.

3. Mix the oily skin materials and knead until the film can be pulled out.

4. Knead the oily skin dough into a smooth dough

5. Put the oily pastry dough on the table, cover with plastic wrap and let it stand for ten minutes.

6. Divide the oil-skin pastry dough into 16 portions and knead them into rounds. (Doubled in the picture)

7. Take a oily skin dough and squeeze it into a shortbread dough.

8. Wrap everything one by one, close the mouth and place it down, and wrap it with plastic wrap.

9. Take a piece of dough and roll it into a beef tongue shape from the middle to both ends.

10. Roll it up from bottom to bottom, and after completing the rest of the dough in turn, cover with plastic wrap and let it stand for 15 minutes.

11. Take a waking roll and press it slightly, and roll it out into a beef tongue shape again.

12. Roll up from top to bottom.

13. Complete all of them in turn, cover with plastic wrap and proof for 15 minutes.

14. Take a proofed roll, squeeze it in the middle of the two ends, roll it into a circle with a thick middle and thin sides, and wrap it with the oily residue filling.

15. Put it into the baking dish with the mouth down, squeeze it slightly, brush with egg wash, and sprinkle with sesame seeds.

16. Put it in the preheated oven, 170 degrees for 15-20 minutes, take it out of the oven and put it on the drying net.

17. Just take a bite of the freshly baked biscuits while they are hot, you can see the crispy and delicious flavor

Tips:
1. Add salt and chopped green onion to the lard residue while it is hot to mix it evenly and make it more fragrant.
2. The making process of biscuits is similar to that of cake crisps.
3. The baking time and temperature should be adjusted appropriately according to the actual situation of your own oven.
4. The baked biscuits are the best to eat while they are hot, and they are delicious and crispy. When it's cold, you can bake it in the oven for a few minutes, or heat it in a pan, and it will be as delicious as freshly baked.