Scallion flavor lard biscuits
By VicentaLakin
Recipe Recommendations
- flour 100g
- olive oil 15g
- white sugar 20g
- dry yeast 2.5ml
- water 45G
- corn starch 50g
- lard 25g
- salt 3g
- diced green onion 12g
- Rosemary powder 3g
Steps for Scallion flavor lard biscuits
1
Water and oil crust: Add 15g olive oil into 100g flour, white sugar, dry yeast and water and mix well until kneaded into a smooth dough
2
Cover the dough with plastic wrap or damp cloth and place in a warm place to ferment. When the dough is fermented to twice the size and is ready (the fermentation time varies depending on the temperature, 40 minutes to 1 and a half hours), the fermented dough is pressed out of air by hand, kneaded into a round shape again, and relaxed for 15 minutes. This step is exactly in accordance with Jun Zhi's instructions
3
While the dough was fermenting, my innovation began (crispy): corn starch with melted lard, salt, chopped green onion (the thinner the better, it's better to just be onion leaves), chopped rosemary (if it's fresh rosemary, you can use less, because the flavor of fresh rosemary is stronger, and more will obscure the aroma of onion). This photo was taken for the first time without rosemary. Later, when it was taken, the taste became more special.
4
Since the lard is hot, mix well with a spoon
5
After cooling a little, you can knead the dough with your hands until it is just enough. You can't do this too early. You can do it when the water and oil skin is loose. It's too early that the water-oil skin and noodles have not been fermented yet. If it is left here for a long time, the lard will become hard. It will be difficult to handle subsequent operations. I made a mistake the first time, causing the lard to become hard again.
6
The fermented water and oil skin is wrapped in the crispy, rolled up and rolled into a big cake
7
The rolled pie is folded for the first time
8
Fold it again. Then roll it out flat, and then do this folding again
9
Finally, roll it into a 2mm thick cake and cut it into slices. This cut is too small. In fact, it will be easier to eat if it is cut larger. According to my practice, a 30mm square cake is better. Then use a fork to jack it.
10
Put it into a baking sheet, preferably with baking paper for convenience. Leave some space between each cookie. Spray some water on the biscuits and leave them in a warm place to ferment for about 25 minutes until the thickness of the biscuits becomes 1.5 to 2 times its original thickness. Put it into the middle layer of a preheated oven at 180℃ and bake for about 13 minutes until the surface is golden brown. I actually only baked it for 10 minutes.
11
Cookies after passing the exam
12
The visible layers are crispy and taste really good. The flavor of green onion mixed with rosemary is very special. It is salty and sweet. It tastes great.Scallion flavor lard biscuits Make Tips
After listening to Jun Zhi Quan, he used lard. It was really crispy and economical. The flavor of onions with rosemary and olive oil should be a little different from what you had before, but my husband who likes Western food and I like this taste very much. My friends and colleagues also like it when sharing it. It seems that I have eaten too many sweet cookies. Everyone has a good impression on this salty and delicious cookie. This cookie is easy, let's make it together.