Scallion Crispy Biscuits
1.
First, mix all the ingredients of the water oil skin together and knead vigorously for a few minutes until a smooth dough is formed. Cover the dough with plastic wrap or a damp cloth and leave it in a warm place for fermentation. When the dough is twice as large, it will be fermented (fermentation time varies depending on the temperature, 40 minutes to 1 hour and a half). The fermented dough is pressed out with air by hand, kneaded into a round shape and relaxed for 15 minutes. Then make the shortbread dough. Cut the chives into as fine as possible, and cut the butter into small pieces, heat it in water or in a microwave oven, and melt it into a liquid state. Corn starch, melted butter, chopped green onions, and salt are mixed together. Knead vigorously for a while until it becomes a dough (it may be loose at first, but it will form a dough after kneading vigorously for a while. If it really doesn't form a dough, you can add more melted butter instead of water). Flatten the loosened water and oil skin dough, and completely wrap the pastry dough in the water and oil skin dough. After wrapping, put it on the cutting board with the mouth down, cover it with plastic wrap, and let it rest for 15 minutes.
2.
Sprinkle some flour on the chopping board to prevent sticking, roll the dough out into a rectangle with a rolling pin. Fold both ends of the rolled dough toward the middle, and then fold it in half (a classic four-fold, children's shoes that have been made of puff pastry will work well). Rotate the four-folded dough 90°, roll it out into a rectangle, and fold it in four again. The dough that has been folded in quarters twice, roll out into a rectangle with a thickness of about 0.2cm. Cut off the irregular corners to form a regular rectangle. Use a fork to pierce some small holes in the dough, and then cut into a number of small squares. Place the cut square biscuit on the baking tray. Leave some gaps between each cookie. Spray some water on the biscuits and leave them in a warm place to ferment for about 25 minutes until the thickness of the biscuits becomes 1.5 to 2 times the original thickness. Put it in the middle layer of the preheated 180℃ oven, bake for about 13 minutes, until the surface is golden brown and ready to be out of the oven.
Tips:
1. This biscuit can be made with rich flour or ordinary flour. Different flours have different water absorption properties. The amount of water should be increased or decreased according to the actual situation to ensure that it can be kneaded into a soft and smooth dough;
2. For the maltose in the water and oil skins, other sugars such as granulated sugar, golden syrup, inverted syrup, etc. can also be used. The amount and type of sugar change, and the amount of water in the formula may also need to be adjusted accordingly, subject to actual conditions. If you want to be completely sugar-free, you can also omit sugar completely;
3. The butter in the pastry can be replaced with vegetable oil of equal weight, but the crispness will be slightly inferior. Butter can also be replaced with lard of equal weight. The lard has a better crisping effect, so the finished product will be more crispy.
