1. Flour 300g + salt 3g + warm water 170g, knead the dough into a smooth dough, brush the outside of the dough with a layer of oil, and wrap it with plastic wrap for one hour. (If you don't have a kitchen scale, just mix it into a soft dough. Brushing is to lock in moisture).
2. Then prepare the ingredients. Cut 400 lard fat into thin slices, which is about a full bowl.
3. Put a small bowl of water in the pot, add pork fat, cover the pot over medium heat for about 15 minutes (open the lid continuously during the period), remove the golden yellow oil residue and chop for later use.
4. When making the oily residue, take the time to pick and wash the shallots. Take a photo of the white and green onions with a knife. Cut all the shallots into small sections.
5. To make shortbread: prepare 40g flour, 5g salt, 2 Chinese pepper powder, and top with 40 hot lard.
6. The noodles are straightened into long strips without kneading.
7. Divide into 8 noodles of equal size.
8. Take a face powder and press the rectangle with your hands first.
9. Then push it away with the palm of your hand to make it thin and rectangular.
10. Brush a layer of shortbread, sprinkle a layer of oil residue, and put a layer of chopped green onion.
11. Stretch and fold it backwards, fold it in half, stretch it backwards and roll it up.
12. It looks like it's finished.
13. Stand it up and press it flat.
14. Then slowly press your fingers into a circle.
15. After the electric baking pan is preheated, brush the oil, place the cake, and continue to press the cake base to make it thin. The crepes have a low heat function, turning over and over again, and it takes about 5-6 minutes to complete. (You can bake multiple cakes together)
16. The aroma of green onion and lard are mixed, and there are many layers of tenderness on the outside, and it is very fragrant. After finishing the uneatable biscuits, freeze them in the refrigerator. When you eat them later, you can just take them out and bake them. I only bake one and freeze seven.
