Chives soda cookie preparation

Water oil skin medium gluten flour 100 g baking soda 2 g yeast powder 5 g milk powder 6 g salt 2 g water 50 g butter 20 g oil crisp medium gluten flour 20 g corn starch 10 g butter 15 g salt 2 g fresh chives 20 g

Prepare all the ingredients.

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To make water oil skin: Medium gluten flour, baking soda, yeast powder, milk powder, salt, water, softened butter pour into a basin and knead until smooth dough.

Cover with plastic wrap and wake up at room temperature to twice the size.

The fermented dough is squeezed out by hand and kneaded into a round dough covered with plastic wrap to relax at room temperature for 15 minutes.

To make puff pastry: the butter melts in water and the chives are chopped.

Pour in the pot the gluten flour, corn starch, melted butter, chopped green onion, salt kneaded until evenly into puff pastry dough covered with plastic wrap to relax.

Roll out the oil skin, wrap it in puff pastry and flatten it, fold it down with a rolling pin to make a 0.2 cm rectangle, and then fold it in half and fold it in half.

Then roll out the rectangle as in the previous step and fold it in half twice.

Finally roll out to make a 0.2 cm thick dough (cut off the corners).

Cut into squares, fork and tie small holes evenly over the dough.

Spread the baking sheet with silicone paper and add the cut square dough. Cover plastic wrap at room temperature to wake up to twice the thickness.

Add the preheated 170 degrees Celsius = bake in the oven for 15 minutes until the surface is golden brown, and the scallion soda cookies are ready.