Scallion shortbread
Ingredients
- Plain flour 180g
- Cornstarch 40g
- Corn oil 70g
- Salt 5 grams
Steps
1. Oil dough: 180 grams of ordinary flour, 40 grams of corn starch, 70 grams of corn oil, 5 grams of salt, 95 grams of water and mix into dough
2. Pastry: 120 grams of ordinary flour, 30 grams of corn starch, and 66 grams of corn oil are mixed into a dough
3. Divide the dough and pastry into 18 equal parts
4. Roll out a dough ball and put it into the pastry, wrap it into a round shape with the seam facing down
5. Take the first wrapped pie crust, flatten it and roll it into the shape of beef tongue
6. Use a rolling pin to roll the flattened dough into a long strip
7. Then fold the dough into three folds
8. Roll it into a square shape, brush with a layer of egg wash, and sprinkle with white sesame seeds and chopped green onion
9. Bake at about 180 degrees for 15 minutes. You can adjust the time to see the degree of coloring. You can also use a pan, microwave, electric baking pan, non-stick pan, air fryer, etc.
10. Break one open until it becomes crumbly, you can try it if you like
11. The baked shortbread is very crispy and fragrant! Onions are fragrant!
12. This recipe is modified based on my sugar fire recipe
13. I am used to sweet flavors, so today I changed to salty ones, scallion oil pancakes, which have a salty and crispy texture!
Tips
- 1. Whether it is water-based dough or pastry dough, the amount of liquid is for reference only and should be determined based on the actual situation.
- 2. You can replace corn oil with salad oil. It is best not to use cooking oil with a strong smell!
- 3. Don’t use too much force when rolling out the pastry, otherwise the watery skin will break
- 4.Lard shortening is better than ordinary oil, and the cakes made are fragrant and crisp
