Scallion Cookies (corn Oil Version)

Name: Scallion Cookies (corn Oil Version)
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 200g Corn oil; 150g Powdered sugar; 2 pcs Eggs (medium size); 400g Low powder; 50g Medium powder; 3g salt

by Gentleman

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

Many people don't like to eat butter and can't accept its smell. There are also people in my family who don't like butter. So we who love to toss, we often cater to the tastes of family and friends and make various dishes. Although the corn oil version of chive cookies is not as good as the butter version of the crisp, but pay attention to the details, the finished product is also perfect!

Ingredients

Scallion Cookies (corn Oil Version)

1. Wash the green onions, drain the water, and cut into chopped green onions for later use

2. Add powdered sugar and salt to the corn oil and beat with an electric whisk until it is emulsified

3. Stir evenly with an electric whisk again, don’t over-whip

4. Add eggs

5. Add chopped green onion and stir well

6. Then add the sifted low powder

7. Mix evenly with a spatula until there is no dry powder. I use a medium eight-tooth piping nozzle, which is placed in a piping bag, and the piping bag is placed in a large cup

8. Put the batter into a piping bag, spread oil paper on the baking tray and squeeze it evenly

9. Bake at 150 in the oven for 28 minutes

Tips:
Add the icing sugar to the corn oil and stir evenly, then add eggs. It is also good to mix evenly. Be careful not to over-mix, as long as it is evenly beaten. Once it is beaten, the biscuits will be rough and the finished product will be very hard! \nAdjust the time and temperature according to your own oven\nIf you don't like the salty taste, you can leave it without salt