1. Mix the dough with 60° water and let it stand for more than 30 minutes.
2. The shortbread shallots are taken out from the refrigerator and put to soft.
3. Finely chop green onions, add a pinch of thirteen incense and salt.
4. Put in the softened shortbread.
5. Mix and stir well.
6. When the face wakes up, divide it into two doses.
7. First, roll one of the ingredients into thin strips, and spread the shortbread evenly.
8. Use a knife to cut the dough into 1cm wide strips (don’t cut both ends)
9. Roll it up sideways, and then stretch it as much as possible.
10. Rolled up from one end, divided into two, into two biscuits.
11. Preheat the electric baking pan, flatten the dough, and roll it a few times. Put it in a baking pan and cook for about 7 minutes. Turn it over carefully
12. The cooked shortbread cookies are fragrant and crispy. Shake with chopsticks and immediately spread. Especially delicious.
Tips:Mix the noodles with hot water to make them softer and let stand for more than 30 minutes. A total of four cakes were baked.
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