Scallion Biscuits

Name: Scallion Biscuits
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Low-gluten flour; 40g butter; 7g Chives; 100ml milk; 1g baking soda; 2g yeast; 2g salt; 20g Cooking oil

by Ice poppy

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

For those who are new to baking, most of the first things to try are Margaritas, and I am no exception.
Both my mother and husband don't like it very much, and they feel a little bit muddy. So I decided to make a scallion-flavored biscuit. I didn't expect to get a good comment from a family, and I was full of praise for my baking skills! Haha. . .

Ingredients

200g Low-gluten Flour
40g Butter
7g Chives
100ml Milk
1g Baking Soda
2g Yeast
2g Salt
20g Cooking Oil

Scallion Biscuits

1. Prepare materials

2. Butter greenhouse softens into toothpaste

3. After the milk is microwaved for 20 seconds, put the soda and yeast into the milk to melt better. Wash the chives and chop them

4. Knead all the ingredients into a uniform dough, wrap it in plastic wrap and proof for 30 minutes, then roll it into thin slices and brush with cooking oil

5. Move the noodles brushed with cooking oil to the absorbent paper, then fold the noodles like a quilt, and roll them into 1 mm thin slices. Use a fork to arrange the small holes and cut them with a knife or a mold. shape

6. Put it in the middle layer of the preheated oven and heat it up and down at 180 degrees for 15 minutes.

Tips:
1. The butter does not need to be heated or microwaved to liquefy
2. If there is plenty of time, the chives should be air-dried to remove the moisture, and the taste will be better.
3. Put the chives at the end when kneading the dough, otherwise the chives will be rotten and moisture will be released
4. Some sisters responded that the cut shape was deformed when it was moved to the bakeware. Because the dough was too thin, it was necessary to cut holes on the noodles on the blotting paper, so that the blotting paper was moved to the baking tray for baking. Up.