Scallion Shortbread Biscuits

Name: Scallion Shortbread Biscuits
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Flour; 3g yeast; 10g oil; 15g lard; 2g Pepper salt; 50g Chives

by Xiancao'er

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

As a southerner, I experienced a planned economy when I was a child, and gradually fell in love with pasta. As long as you have time, you can get up early in the morning to make noodles, pancakes or roll noodles. LG, who was not interested in noodles before, has also cultivated a fondness for noodles. No, I want to eat noodles, no matter how you make them, it will work.
The baked biscuits are served with rice porridge, side dishes or milk, eggs, or with egg-stuffed meatballs. They are nutritious, delicious and healthy, and they are affordable and safe to eat.

Ingredients

Scallion Shortbread Biscuits

1. Prepare chives, pepper salt, and yeast.

2. Prepare the flour.

3. Mix the yeast thoroughly with warm water and add it to the flour.

4. Make up, knead it into a smooth dough, leave it in a warm place for half an hour.

5. Wash the chives and cut into fine pieces for later use.

6. Put the lard in a bowl, add pepper salt and flour to make a shortbread.

7. Knead the dough evenly and roll it into a large thin crust; spread the shortbread and sprinkle with diced green onions.

8. The dough is rolled up from one section into a multi-layered cylindrical roll.

9. Divide into several small doses.

10. The small agent is rolled and rolled into a beef tongue-shaped cake embryo.

11. Heat the pan, spread a layer of oil, put in the dough, and brush with oil.

12. Slowly burn on low heat until golden on both sides.

Tips:
1. The shortbread made with lard is soft and delicious.
2. As long as the dough is fermented, it does not have to be twice as large.
3. If you don't want the sesame seed skin to be too crispy, pour a little water when baking, the skin will be softer.