Detailed method of home-cooked shortbread, no additives, each crispy, hand touch straight off the slag crispy scallion burritos

Shortbread has always been a popular home-cooked delicacy, with sweet and salty recipes, clear layers, crispy crust, and perfect for both breakfast and afternoon snacks.

The food shared today is an authentic Taiwanese salty shortbread - crispy scallion burrito, the method is very simple, and noodles, shortbread, cake making, scones only need four simple steps, you can do it at home, the charred crispy taste is more fragrant than the hand-grabbed cake.

In order to make the burritos more crispy, this time choose the oven to bake, so the taste will not be greasy at all, a bite down the onion overflowing, when you take it, you must take it gently, because this shortbread will be crushed into a pile in an instant with a gentle pinch of your hand, which is simply not too tempting.

<h1 class="pgc-h-arrow-right" data-track="4" > chives</h1>

By: Big Nell

【Ingredients】

Water oil skin: New Liangjing diamond snowflake powder 165 water 72g egg yolk 17g lard 40g

Puff pastry: Top roasted soft white cake flour 132g lard 66g

Filling: 6-8 chives 6 cloves of garlic A little sea salt A little ground black pepper 50g of black and white sesame seeds

【Directions】

1/ Place the ingredients of the water and oil skin in a blender except the lard

2/ Knead until there is no dry powder and add lard

3/ Knead into a smooth and soft dough and round

4/ Wrap in plastic wrap and let stand for 20 minutes

5/ Next, make a puff pastry and pour low gluten flour and lard into a bowl

6/ Knead by hand into a smooth dough

7/ Wrap in plastic wrap and let stand for later

8/ Wash and chop the shallots, chop the garlic into minced garlic, then mix and add the appropriate amount of minced black pepper, salt, melted butter and stir well

9/ Roll out the loose oil skin and roll out the puff pastry, but it is slightly smaller than the water oil skin

10/ Wrap the oil skin around the puff pastry and continue to roll out, rolling out into rectangular flakes

11/ Turn the dough across, fold to 2/3 on the left and cover on the right

12/ After folding, it is a thin rectangle, roll out the width of the sides a little, and then roll out vertically into a long strip

13/ After rolling out, roll up into a cylinder from top to bottom, press slightly flat, cover with plastic wrap and let rise for 10-15 minutes

14/ Loose dough, roll out long, fold from top to 2/3 and cover below

15/ Cover with plastic wrap and relax for 15 minutes, preheat oven at 190 degrees

16/ Roll out the slack dough into rectangles with a thickness of 0.3-0.4 cm and add the chives evenly

17/ Fold the crust in half from top to bottom twice, fold and press flat

18/ Shortbread divided into 4--5cm/piece

19/ Place the raw embryos on a foil-lined baking sheet, brush the surface with egg yolk liquid, and sprinkle with black and white sesame seeds

20/ Place in a 190-degree preheated oven and bake for 15 minutes

finished product

Tips:

1. If there is no lard, you can replace it with butter and cooking oil

2. If you do not have an oven, you can also use pans and pans, but the taste will be slightly different

3. Freeze the incomplete food, and then re-bake it when you eat it

© Copyright notice: The content of this recipe, the picture source network, the copyright belongs to the original author, if there is infringement, please contact to delete, thank you.