Onion salt cookies
By VicentaLakin
I made a delicious onion salt cookie. It's delicious. Biscuits are so thin, they're not salty, they're onions, they've been made for two hours, they've been shared by their families in only five minutes
Recipe Recommendations
- water-oil skin
- dry yeast 1/2 teaspoon
- olive oil 15 grams
- maltose 20 grams
- water 45 grams
- Rich and strong fans 100 grams
- chive oil meringue crust
- Fresh chives 12 grams
- corn starch 50 grams
- salt 3 grams
- butter 26 grams
- salty and fresh
- baking
- several hours
- ordinary
Steps for Onion salt cookies
1
First, the oil coatings are made: rich powder, olive oil, malt sugar, yeast, water is put in the bread-crumbs, then the noodle program is initiated。
2
The fermentation program starts when the noodles are smooth。
3
fermentation up to twice as big as it takes out and fully vent. This process takes about 90 minutes。
4
It then makes onion mosaics: corn starch, melted butter, salt, onion shreds mixed into clusters。
5
Scratched with onions。
6
When the circle is rolled, the film is covered, and it's lax for 15 minutes。
7
The mixed noodles were pressured and folded several times, approximately three times, and then condensed into two millimeters thick。
8
Put small holes in the face, as many as possible。
9
With a pizza knife, the pieces are split into small blocks。
10
Biscuit is moved into the oven, where the surface is sprayed with a small amount of fresh water, which is fermented to 1.5 to 2 times thick and removed. Then 180 degrees of preheat ovens are placed in the middle and baked for about 13 minutes to the surface of microgold。Onion salt cookies Make Tips
Because of the need for fermentation of the oily skins, the oily skins are prepared first, and onion fermented material is prepared during the fermentation process. Remember to put some dry powder on the board when it's paste。