Seaweed Chive Biscuits
1.
Cut the butter into small pieces and let it soften at room temperature. Pour the powdered sugar and salt into the butter.
2.
Press them together with a spatula.
3.
Use an electric whisk to beat the butter until the color becomes lighter and the volume becomes bulky. Pour the egg liquid in 3 times.
4.
Pour it each time, wait for it to be absorbed and pour the next time.
5.
Cut the seaweed into small pieces and pour it into the whipped butter with the chopped green onions.
6.
Stir evenly with a spatula.
7.
Pour in the low-gluten flour, cornstarch and baking powder that have been mixed and sieved in advance.
8.
Use a spatula to mix them into a dough until there is no dry powder.
9.
Spread a piece of plastic wrap on the biscuit mold, put the dough in, and compact it. If there is no mold, you can use other tools to help organize it into a long strip or a cylindrical shape, and put it in the refrigerator for 1 hour.
10.
Use a sharp knife to cut the frozen biscuit dough into about 8 mm biscuit and place it on the baking tray.
11.
Put it in the middle and lower layer of Dongling K40C oven that has been preheated to 160 degrees, and bake for about 18 minutes (the actual baking temperature depends on the temper of your own oven). If the color is serious in the later stage, you can cover it with tin foil.
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