Accessories: 26 ml of oil, 3 g of salt, 0/5 g of shallot/kloc-,50 g of corn starch, and appropriate amount of white hemp.
1. Mix and stir the main ingredients evenly, and knead vigorously for a few minutes until smooth dough is kneaded.
2. Put it in a warm place to enjoy fermentation and ferment it to twice the size. The fermented dough is pressed out by hand, re-kneaded into a circle, and relaxed for 15 minutes.
3. Slice the shallots as much as possible, and cut the butter into small pieces and heat it in water or melt it in the microwave oven. Corn starch, melted butter, chopped green onion, sesame seeds and salt are mixed together.
4. Knead hard for a while until it becomes dough (it may be scattered at first, but it will agglomerate after a while. If you really can't lump, you can add more melted butter, but don't add water.
5. Flatten the loose water-oil crust dough and completely wrap the pastry in the water-oil crust dough.
6. Put it on the chopping board and relax 15 minutes.
7. Sprinkle some flour on the chopping board to prevent sticking, and roll the dough into a rectangle with a rolling pin.
8. Fold both ends of the rolled dough to the middle.
9. Fold it again.
10, fold 40% of the dough, rotate it by 90, then roll it into a rectangle and fold it again. After two and four folds, the dough was rolled into a rectangle with a thickness of about 0.2 cm.
1 1. Cut off the irregular corners to form a regular rectangle. Cut into several small shapes you like.
12, put the cut square biscuit blank on the baking tray. Leave some space between each biscuit.
13. Stick some holes on the biscuit embryo with a fork, spray some water on the biscuit, and ferment in a warm place for about 25 minutes until the thickness of the biscuit becomes 1.5 -2 times.
14, put in the middle layer of the preheated 180℃ oven, and bake for about 13 minutes until the surface is golden.
15, finished product.