Scallion Butterfly Crisp
by Ocean moon
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Add flour, butter, eggs, and some water to knead the dough.
2. The softness and hardness of the dough should be equal to the softness and hardness of the shortening. Wake up the kneaded water and oil noodles for a while and roll them out.
3. Wrap in ghee butter and roll out into thin slices.
4. Fold both sides of the dough in half.
5. Roll it out again and fold it in half.
6. Cut open to see an increased crisp layer on the cross-section.
7. Do it again, a total of three times, and cut open a fine crisp layer on the cross-sectional surface. Use even force during the rolling process. After each half-folding, let the dough wake up for a while to release the strength of the dough, and then do the next rolling.
8. Chop the green onion.
9. Sprinkle on the rolled dough and sprinkle a little salt.
10. Cut in the middle and roll up to the sides.
11. Just like making iris rolls, brush a little egg liquid in the middle, superimpose the two dough rolls, and cut them into about 1 cm slices with a knife.
12. Pinch it in the middle with your hands to form a butterfly shape.
13. Put the prepared butterfly crisp raw embryos in a baking tray, and bake them in the oven at 190°C.
14. The baked butterfly pastry.
15. Crispy and delicious.
