onion biscuits

1

Mix the oil and water ingredients and knead until smooth.

2

Cover with plastic wrap and ferment until twice as large.

3

The dough is fermented and kneaded for a while to vent the air. Cover with plastic wrap and wake up for another 15 minutes.

4

I made two kinds of puffs: lard and corn oil. Remove the lard from water into a liquid, add corn starch, salt and shredded shallot, knead it hard for a while, and knead it into a ball. The same is done for corn crisp.

5

Take half of the water and oil skin, flatten it, and wrap it in a pastry.

6

Squeeze tightly like a steamed bun.

7

After wrapping, seal downward and cover with plastic wrap and relax for 15 minutes.

8

Sprinkle some dry flour on the chopping board and roll out the dough into a rectangle.

9

Fold both ends towards the center.

10

Fold it in half.

11

After rotating it 90°, roll it into thin slices. Repeat the above steps to fold once.

12

Fold the dough twice and roll it to a thickness of 2 mm and cut off the irregular edges.

13

Use a fork to poke holes in the dough.

14

Then cut the dough into small cubes. Please ignore the very uneven squares I cut with a kitchen knife.

15

Place the small cubes on the chopping board, leaving some space in the middle, spray some water on them, and continue to ferment for 25 minutes. I didn't have a spray can, so I covered it with wet gauze for a while.

16

To distinguish the types, I pressed the corn oil cookies into a round shape with a bottle.

17

Preheat the electric baking pan until the indicator light goes out, put in the awakened biscuits, cover and bake for 3 minutes, turn over and bake for another 3 minutes.

18

Allow to cool and serve.

1. Cut the chopped green onions as much as possible. 2. The biscuits should be rolled as thin as possible so that they will remain crispy after cooling. 3. Because the temperature of the electric baking pan is relatively high, during the baking process, pay attention to the color of the skin at all times and do not burn it. The baking time I give may not be suitable for all baking pans. 4. Personally feel that the biscuits made are salty and can reduce the amount of salt. 5. Personally, I don't think there is much difference between lard and corn oil. The baking pan is not as thoroughly baked as the oven, and is slightly less crispy, which does not reflect the advantages of lard. This biscuit is really delicious, with rich onion aroma and crispy taste. It is worth a try!