Scallion Cookies

Scallion Cookies

1. Prepare all the ingredients, weigh them for later use, and soften the butter at room temperature in advance.

2. Put the softened butter and rose sea salt into the egg-beating bowl. The butter must be softened into a paste. Don't worry. If you are in a hurry, heat the butter over the water, but you must control the time so that it does not melt into a liquid.

3. Use an electric whisk at low speed to whit slightly.

4. Use a spatula to scrape off the butter on the wall of the basin, and then pour in half of the fine sugar. The electric egg beater still chooses to mix the fine sugar in at a low speed until no particles are visible. Then add the other half of the fine sugar and continue to low speed. Beat until smooth.

5. Then pour in half of the corn oil, beat with an electric whisk until emulsified, then pour in the other half of the corn oil, and beat again until emulsified.

6. Then pour in pure water, still beating to emulsified state.

7. Add the chopped green onions and beat them evenly with an electric whisk.

8. Sift the low-gluten flour and add it in twice. The spatula repeatedly cuts and presses until the flour is fused.

9. Put the mixed batter into a piping bag. The piping bag here is made of cloth. Of course, silicone can also be used. But in fact, if your batter is ready, the disposable piping bag will not be squeezed, unless If the flour becomes gluten or the butter is not softened enough, it will make the batter too hard and squeeze the warp. My mouthpiece is Sanneng's SN7093, and other large 6-tooth or 8-tooth nozzles can be used.

10. Before squeezing the flowers, preheat the oven up and down at 170 degrees. The preheating time is at least 10 minutes. It is best to keep heating until the squeezing is completed. The specific shape of the squeezing is based on personal preference. Shake gently and squeeze into a strip.

11. Place the full plate of cookies in the lower part of the oven and bake at 170 degrees for 20-25 minutes. The specific baking time and temperature need to be adjusted according to the conditions of your own oven.

12. After baking, take out the baking tray immediately and gently transfer it to the air-drying net to cool. After cooling, place it in an airtight jar at room temperature. It can be stored for more than 2 weeks. Cookies cannot be refrigerated. After refrigeration, they will become damp and soft. Must be placed at room temperature.

Tips:

1. Butter is best to soften at room temperature, a bit like melting ice cream.
2. It is best to bake the cookies to be the same size, otherwise the baked cookies are a little bit cooked, and some are not good.
3. Cookies will expand slightly during the baking process. As long as your batter is done, the expansion will not affect the shape of the flower, and the pattern will not disappear due to high-temperature baking or low-temperature baking.
4. If you choose a one-time piping bag, it is best to choose a thicker one, or choose a cloth or silicone one.
5. The chopped green onion must be very finely chopped, otherwise it will easily affect the pattern when squeezing the flower.