Scallion Crispy Biscuits
1.
First and water oil skin: put 100g flour, 15g vegetable oil, 20g maltose, 2g yeast, 45g water in the basin
2.
Knead the dough into a smooth surface and cover it with plastic wrap for fermentation (about 40 minutes to 1 hour)
3.
During the fermentation dough, to make the pastry dough: put 50g corn starch, 26g lard, 3g salt, 12g chopped green onion in the basin (the finer the chopped green onion, the better)
4.
Mix it evenly and knead it into a ball for later use
5.
Roll the fermented water and oil skin dough into a round shape, and wrap the pastry dough in it
6.
After wrapping, close down and cover with plastic wrap to relax for 15 minutes
7.
Sprinkle flour on the panel, roll the loose dough into a rectangle, and fold the two ends of the dough to the middle position
8.
Fold it in half, then roll it into a rectangle, and then fold it in half
9.
After being folded twice, roll out into a rectangle with a thickness of about 0.2cm, and use a fork to make countless small eyes on the dough.
10.
Then trim the edges and corners of the dough neatly
11.
Cut small squares of uniform size
12.
Put the cut biscuits into the baking tray and spray with water
13.
Preheat the oven up and down at 180 degrees, place the baking tray in the middle of the oven, bake for about 15 minutes, just apply the color, take it out and let it cool before serving
Tips:
1. The amount of water in the water oil skin should be taken in according to the degree of water absorption of the flour
2. The oil for making butter dough can be changed to butter or vegetable oil according to personal taste
3. There is no maltose, it can be replaced with granulated sugar or other sugars
4. When baking biscuits, you should bake them according to your own oven's habitual temperature
