chive biscuits
By VicentaLakin
Recipe Recommendations
- low powder 100 grams
- qingshui 40 grams
- vegetable oil 15 grams
- white sugar 20 grams
- dry yeast 1/2 teaspoon
- corn starch 50 grams
- lard 25 grams
- salt 3 grams
- Fresh chopped chives 15 grams
Steps for chive biscuits
1
Water and oil skin materials. (100 grams of low-flour, 40 grams of water, 15 grams of vegetable oil, 20 grams of sugar, 1/2 teaspoon of dry yeast)
2
Crispy ingredients. (50 grams of corn starch, 25 grams of lard, 3 grams of salt, 15 grams of fresh chives)
3
Mix the ingredients of the water and oil skin together and knead for a few minutes to form a smoother dough. (What I do is to grind white sugar into powdered sugar, mix well with flour, then add cooking oil and gently mix well with chopsticks, then add yeast and mix well, and finally slowly add water, stir with chopsticks while adding until it becomes flocculent, and then knead it into a ball)
4
Cover with plastic wrap and place in a warm place to ferment until twice as large.
5
Remove the fermented dough and knead it to the size of the original dough. Cover with plastic wrap and relax for 15 minutes.
6
This time to make the pastry, mix the ingredients together, mix well with chopsticks, and then knead it into a ball with your hands. (It will be very dry at first, knead it slowly, and hold your hand into a fist and press it gently. It will gradually become softer and softer, and it will be easy to form a ball)
7
Press the relaxed water and oil skin flat and wrap it in the crisp.
8
Close your mouth down, press it slightly flat, and relax again for 15 minutes.
9
Sprinkle a little dry powder on the chopping board to prevent sticking, and roll out the dough into rectangular dough sheets.
10
Fold both ends in half towards the middle.
11
Fold again from the middle after folding to complete the first four-fold fold.
12
Pick up the dough sheet after being folded in four, change the direction (because my chopping board is not big enough), roll it into a rectangular dough sheet again, and fold it in four.
13
Roll the dough sheet into thin slices of about 0.2 after completing two four-fold folds.
14
Use a fork to make some small holes and divide them into small pieces.
15
Put the divided biscuit blanks into a baking sheet covered with oil paper, leaving a slight gap in the middle, spray some fog on the biscuits, and leave them in a warm place to ferment for about half an hour until the thickness of the biscuits becomes about twice the original thickness. Put them in a preheated oven and bake until the surface is golden brown.