Scallion Biscuits

Scallion Biscuits

1. Add oil to the pot, add the shallots, and fry them on a low fire to create a fragrance

2. Put low-gluten flour into a small bowl

3. Add salt and chicken essence and pour in the fried shallot oil

4. And into a semi-solid pastry for later use

5. Fill the basin with flour, shred the old dough and put it in

6. Fill a small bowl with water and yeast, stir to melt and pour it into a flour bowl

7. Harmonize into a smooth dough, cover with plastic wrap and ferment

8. Send it to about 2 times the size, take it out and knead it well

9. Let the kneaded dough relax for 10 minutes, then roll it into a large rectangular dough

10. Spread a layer of shortbread evenly

11. Sprinkle with chopped green onions

12. Fold the right side of the dough to the middle

13. Fold the left side again, close the edges, and complete the three-fold

14. Then fold it in half from bottom to top

15. Turn it around 90 degrees and roll the dough into a rectangular shape again

16. Repeat the steps from 12 to 15 once, and then complete a three-fold plus half-fold

17. Roll out the dough into a rectangle

18. Cut the noodles into pieces and leave it for 20 minutes. Brush with egg liquid, sprinkle with white sesame seeds, put in a preheated oven at 190 degrees, middle layer, about 20 minutes

Tips:

The kneaded dough relaxes a bit and rolls it out better.
When the dough is fermented, remember to cover it with a damp cloth or plastic wrap to prevent the surface from drying out.