material:
160g of ordinary flour, 40g of corn starch, 40g of sugar, 4g of instant active dry yeast, 45g of warm water, 30g of butter, 1~2g of salt, chives to taste.
1. First add the dried yeast to an appropriate amount of warm water and sugar for activation, then add flour, water, and form a dough, cover with a damp cloth, and put it in a warm place (about 35 ° C) for fermentation, the time is about 30 minutes to 1 hour.
2. Make puff pastry dough. Finely chop the chives, remove the butter in advance and soften into small pieces. Combine cornstarch, butter, chopped green onion and salt and knead to form a puff pastry dough.
3. When the dough is about twice as large as the fermentation, take out and knead the exhaust, roll out into a round cake, wrap the puff pastry dough in it, and put it on the board with the mouth facing down.
3. Sprinkle some flour on the board to prevent sticking, roll out the dough with a rolling pin into rectangles, fold the dough like a folded quilt, the more layers the more layers the biscuits are layered, the more baked and the more crisp, loose for 10 minutes.
4. Roll out the loose dough into rectangles about half a centimeter thick and cut into several small rectangles.
6. Place the cut small rectangular biscuit blank on a baking sheet covered with oil paper, leave the spacing between the cake embryos, and use a fork or toothpick to evenly punch holes in the cake blanks. Leave on to warm and let rise for another 10 minutes.
7. Put in the middle layer of the preheated 220 ° C oven, bake for about 10 to 15 minutes, bake until golden brown.
8. It can be eaten cold, and the crispy flavor can be delicious!
Tips:
1. Those who do not like to eat sugar can reduce sugar or do not add sugar;
2. If there is time, you can use the secondary fermentation method: the first time with half of the flour plus yeast and noodles, fermentation at 28 ~ 30 ° C, humidity 70% ~ 80% for 5 to 6 hours, take out the exhaust, add the other half of the flour, at 27 ° C, relative humidity 75% under the secondary fermentation for 1 hour. Dough fermentation quality is better.
3. The amount of formula yeast is enough for secondary fermentation, and it is not recommended to add baking soda due to chemical residues.
4. One consumption can not be exhausted with plastic bag packaging preservation.