Seaweed onions
By VicentaLakin
A lot of friends like to eat the moss as snacks, and the moss is roasting the purples, and then they're processed, and they're turning them into fresh, salty moss. In addition to eating directly, the moss can be added to the cookies, producing delicious “chemical” reactions. It tastes a little salty, it's soothing, it's eating, it's eating, it's eating, it's eating。
Recipe Recommendations
- low-gluten flour 80g
- corn starch 10g
- powdered sugar 25g
- butter 65g
- egg liquid 15g
- seaweed 4g
- green onion 2g
- salt 1/4 teaspoon
- Aluminum-free baking powder 1/4 teaspoon
- salty and sweet
- baking
- an hour
- simple
Steps for Seaweed onions
1
The butter is cut into small blocks, softened at room temperature, and the sugar powder and salt are poured into the butter。
2
Scratch them together。
3
The butter was distributed with an electric egg-pumper, which turned out to be light colours, swelling and pouring eggs three times。
4
For each inflow, the next one will be taken after the transfer has been completed。
5
Cut the moss into small pieces and pour it with onion flowers into the well-released butter。
6
Scratch it evenly。
7
It pours low-banded flour, corn starch and powdered flour that have been screened earlier。
8
Scratching them into groups until they don't have dry powder。
9
A skin mask is placed in the cookie mould, the face is placed in it, pressured and pressured, and if there are no moulds, other tools can be used to support the growth strip, or cylindrical form, and placed in the freezer for an hour。
10
With a sharp knife, the frozen biscuit noodles are cut to about 8 mm cookies and placed on the grill。
11
IN THE LOWER MIDDLE OF THE DONGING K40C OVEN, WHICH HAS BEEN PREHEATED TO 160 DEGREES, IT IS BAKED FOR ABOUT 18 MINUTES (THE ACTUAL TEMPERATURE IS DETERMINED BY THE TEMPER OF THE OVEN) AND CAN BE COVERED WITH TIN PAPER IF THE COLOR IS SEVERE AT A LATER STAGE。