Scallion Biscuits
1.
Dissolve the yeast in warm water and let it stand for a while, pour it into the flour and stir it into a flocculent shape with chopsticks.
2.
Knead into a ball, cover with plastic wrap and let it stand for about half an hour
3.
Cut the green onion leaves into chopped green onions, and cut the white onion into sections
4.
Put 50g vegetable oil in the pot, add the green onions and fry them on low heat until the green onions are golden brown. Take out the green onions and don’t use them.
5.
Pour the scallion oil into 100g flour while it's hot
6.
Stir evenly with chopsticks, don’t use your hands, hot
7.
After the shortbread is not hot, add some salt
8.
Add chopped green onion
9.
Knead it well to become a shortbread dough
10.
Divide the proofed dough into 8 parts. Don’t knead the dough too much. The glutinous biscuits will not be soft. Also divide the scallion oil dough into 8 parts.
11.
Take a portion of dough and wrap a portion of shortbread
12.
Close down
13.
Roll into a strip
14.
Make a trifold
15.
Roll again
16.
Make another three-fold, then roll it out and make three-fold, three-fold
17.
The finished pie embryo cover and the fresh-keeping film, let it rest for 15 minutes
18.
Roll out the loose dough into a rectangle, and brush the surface with a layer of water
19.
Dip with sesame seeds
20.
Put it in the baking tray and let it stand for 10 minutes
21.
Preheat the oven up and down at 180 degrees and put it into the oven for about 20 minutes
22.
Finished product
23.
Finished product
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