Shallots hand-shredded shortcake
Ingredients: salt,butter,chives,flour
Steps for Shallots hand-shredded shortcake
1
Melt the butter into a liquid state with water, pour 50g of flour and appropriate amount of salt into it, stir well, and use as a pastry.
2
Add appropriate amount of warm water to stir the flour, knead it into a smooth dough, cover with a damp cloth or plastic wrap, and soak for half an hour. Cut the chives into fine powder and set aside.
3
Take appropriate amount of the dough, knead it into a ball, and roll it into a thin and thin dough sheet, about 3mm thick.
4
I made two flavors, one with chives, and the other with pure crispy without chives. Use a spoon to evenly spread a layer of pastry on the rolled dough sheet.
5
Chive flavor: Add the chopped green onions in the crisp and stir well, and also spread evenly on the dough sheet with a spoon.
6
Roll up the crispy dough sheet along the wide edge, apply a little force to tighten it. Roll it into a long strip and gently press flat with your palm. Use a sharp knife to cut it open from the middle, divide it into two long strips, and then roll it up separately to form a disc shape. Cover with a damp cloth and relax for about half an hour.
7
Press it flat with the top and roll it into a thin cake with a rolling pin
8
Pour a little oil into the pan, add the cake, and brown it over medium and low heat alternately. Turn in front of you, gently brush a layer of oil on the cake with a brush, and turn over.
9
Turn in front of you, gently brush a layer of oil on the cake with a brush, and turn over.
10
When both sides are golden yellow, you can go out of the pot