Scallion Cookies
1.
The butter is taken out from the freezer a few hours in advance, softened at room temperature, put in the eggs and whipped with a mixer until fully integrated and smooth.
2.
Add the sifted powdered sugar and milk powder to the butter and start to whip it, just make the butter slightly whitish, no need to beat it too much.
3.
Add the sifted low-gluten flour, baking powder and chopped green onions, and gently mix with a rubber spatula (turning + cutting and mixing) and mix well.
4.
Divide the evenly mixed dough into about 280g, knead it into a circle, and lightly press it on the surface into an oval shape (or directly press it into a mold)
5.
Then put the kneaded cookies on a tray covered with greased paper, and put them in the refrigerator to keep them fresh for about 3 hours. If they feel a little hard and not soft, it is fine.
6.
Take out the snowy dough, use a knife to cut into 6mm thin slices, neatly arrange them on the baking tray with greased paper, put them in the F01 electric steamer preheated by hot air convection at 190 degrees and bake for 22 minutes ( Pay attention to leave a gap in the biscuits, turn the baking tray 180 degrees when the biscuits are baked to the 10th minute, and then put them back in the oven for 8 minutes)
Tips:
1. Appropriate space can be left for the cookie interval, but it does not need to be large, because the expansion is not exaggerated like a puff.
2. Some powdered sugar is added with appropriate amount of starch. If you are not sure whether the purchased one is pure or not, you can consider using fine granulated sugar to grind the granulated sugar into powder with the dry grinding cup of the cooking machine.
3. The biscuits will not be crispy until they are cooled and cooled after they are out of the oven.
