Scallion Pastry
by Zhuang Yunjing
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Mix the ingredients of the oil crust and shortbread separately, knead the oily crust and smooth the film. Cover with plastic wrap and let relax for 30 minutes.
2. The oily skin and shortbread are divided into 10 doses each. Roll the oily crust into a thick crust on both sides, wrap it with shortening, and round it.
3. Roll the wrapped dough into a beef tongue shape, roll it up from one side, roll it into a beef tongue shape, and roll it up again. Cover with plastic wrap and let relax for 30 minutes.
4. Roll the loose dough into a beef tongue shape, sprinkle a little green onion on the dough, then fold it up and down in the middle like a quilt, and then roll it out.
5. Spread the whole egg liquid and sprinkle with black sesame or white sesame.
6. Preheat the oven at 180°, and bake for 15 minutes in the oven.
7. The crispy pastry is ready~
Tips:In addition to making shortbread cookies, this pastry method can also be used to make crispy Chinese desserts such as meringues~
