Today, this biscuit is made according to the King's recipe, but people don't like the taste of butter, so they replace the butter in the original recipe with pork fat.However, the result of the pork fat is still quite good, it is very fluffy and crispy, it has a rich flavor, it is a very good snack, friends who like it should try it!

WHAT YOU NEED

Ingredients

100 grams of flour
2 grams of yeast
15 grams of vegetable oil
26 grams of pork fat
3 grams of salt
50 grams of cornstarch
20 grams of malt sugar
45 grams of water
12 grams of onions

How TO MADE Onion butter and ginger cookies

Steps 1 to 4

1. 100 g of vegetable oil, 15 g of malt sugar, 20 g of yeast, 2 g of water, 45 g of water.

2. Mix with the dough until the surface is smooth, cover with a preservative film for fermentation (approximately 40 minutes to 1 hour)

3. During the fermentation of the dough, 50 g of cornstarch, 26 g of lard, 3 g of salt, and 12 g of onions are added to the dough.

4. Mix it evenly into the group reserve.

Steps 5 to 8

5. Boil the fermented water-oil dough into a circle and wrap the oil-oil dough in it.

6. After wrapping, the mouth is lowered and the preservative is loose for 15 minutes.

7. Apply powder to the panels, grow the loose dough into a square shape, and fold the two ends of the dough into the middle position

8. And then you fold it, and then you fold it, and then you fold it, and then you fold it.

Steps 9 to 12

9. After being folded twice, it is formed into a rectangle about 0.2 cm thick, and numerous small holes are drilled into the facial skin with a fork.

10. Repairing the edges of the skin

11. Cutting small, evenly sized squares

12. Place the sliced biscuits in the baking tray and spray with water.

Steps 13 to 16

13. Preheat the oven at 180 degrees and place the pan in the middle of the oven for about 15 minutes.

14. After baking, put in a sealed bag and store.

Handy cooking tips

　　The amount of water in the skin of the oil must be adjusted according to the degree of water absorption of the flour. The amount of water in the skin of the oil must be adjusted according to the degree of water absorption of the flour. The amount of water in the skin of the oil must be adjusted according to the degree of water absorption of the flour.