1. Put all the ingredients of the water and oil skin together except the water, add water slowly, the humidity of the flour is different, and the water needs are different. Knead into a smooth dough and cover it for fermentation. After fermenting to twice the size, proceed to the following operations.
2. Put the ingredients of the pastry together, mix well and knead into a smooth dough for later use
3. When the water and oily skin is twice as large as it is fermented, it will be vented and knead well, and it will be rolled into an oval dough. Spread the shortbread evenly in the middle. Because it needs to be cracked, the spreading is more regular and the following operations are better.
4. Fold the water oil skin up and down to the center
5. The same left and right also fold the center
6. Fold left and right, like our daily folding quilt
7. Flick the rolling pin to flatten the rectangle
8. Left and right fold center
9. Fold left and right, repeat the fifth time
10. Slightly flatten the shape after the last squash
11. Roll it out about half finger thick
12. Cut into even strips
13. Each strip is twisted out with the left and right hands in the opposite direction.
14. Put it in the baking tray, put it in the oven without turning on the oven for secondary fermentation, and put a bowl of hot water when it is cold
15. Turn on the oven after it is twice as big and heat up and down at 100 degrees for 40 minutes.
16. It's out, if you like the color, you can increase the temperature slightly
17. Place the plate and bag it slowly to enjoy the crispy scent of green onions.
Tips:Don't roll it out directly when it breaks, it's better to press it evenly to make it crisp. The temperature of the oven is different, pay attention to the temperature of your own oven.
