Scallion Cookies

Scallion Cookies

1. Wash the scallions and drain the water. Take the green part and chop it for later use (be sure to chop some, otherwise it will block the mouth of the flower when squeezed).

2. Cut the butter into small pieces, add powdered sugar and salt after it has softened at room temperature (put in the oven when the temperature is low, and start the fermentation function for about 10 minutes).

3. Mix well with a spatula.

4. Then use a whisk at low speed until the butter becomes lighter in color and larger in volume.

5. Add corn oil and beat evenly with a whisk at low speed.

6. Add the water in 3 times, and each time it is added until the butter and water are completely integrated before adding the next time.

7. Add the chopped green onions and stir evenly with a rubber spatula.

8. Sift in low-gluten flour.

9. Stir evenly with a spatula until there is no dry powder.

10. Put the batter into the piping bag. Don't pack too much at a time. If the batter is too much, it will increase the resistance and make it difficult to squeeze.

11. Squeeze the batter on a non-stick baking tray, leaving some space in the middle, because the biscuits will expand during the baking process, and the flower mouth is Sanneng 7092.

12. Put the squeezed cookies into the middle layer of the preheated oven, and heat up and down 180 degrees for 25 minutes.

13. Let cool and serve immediately after baking.

14. Rich green onion.

15. Crispy and delicious.

Tips:

Please adjust the temperature according to the temperament of your own oven; a few minutes before the oven is out, it is best to watch the degree of coloring by the oven to prevent burnt; please remember to put greased paper on ordinary baking pans.