I used this cookie to make a thousand layers of ghee, so it's very crunchy, you can see it from the surface, it's delicious, it's rich, it's also a little bit sweet, a little bit salty, a little bit milky, in short, it tastes very good.

WHAT YOU NEED

Ingredients

Low flour 100 grams
Clean water 40 grams
15 grams of vegetable oil
20 g of white sugar
1/2 teaspoon of dry yeast
50 grams of cornstarch
25 grams of pork fat
3 grams of salt
15 grams of fresh onions

How TO MADE Onion biscuits

Steps 1 to 4

1. It is used in the manufacture of cosmetics.

2. (100 grams of flour, 40 grams of vegetable oil, 15 grams of white sugar, 20 grams of dry yeast, 1/2 teaspoon)

3. It is used in cooking.

4. (50 grams of cornstarch, 25 grams of pork fat, 3 grams of table salt, 15 grams of fresh onions)

Steps 5 to 8

5. Mix the ingredients of the watercress together and knead for a few minutes to form a smooth dough.

6. (My method is to grind white sugar into sugar powder, mix it with flour, then add cooking oil, mix it gently with chopsticks, then add yeast, mix it gently, finally add clear water, mix it with chopsticks, then mix it into a dough)

7. It is coated with a preservative film and fermented at room temperature to twice its size.

8. The fermented dough is exhausted, kneaded to the size of the original dough, and the preservative is loosened for 15 minutes.

Steps 9 to 12

9. This is the time to make the dough, mix the dough ingredients together, mix them with a chopstick, and then mix them by hand.

10. (It's very dry at first, rub it slowly, and press it gently with your fist, and it's going to get softer and softer, and it's easy to get it together.)

11. The loose skin of the oil is flattened and wrapped in oil.

12. The mouth is down, slightly flattened, and relaxed again for 15 minutes.

Steps 13 to 16

13. A little dry powder is applied to the pattern to prevent the dough from sticking, and the dough grows into square slices.

14. The two heads are folded separately in the middle.

15. From the middle of the fold, fold again to complete the first four folds.

16. Pick up the four-folded face, change the direction (because my pattern is not big enough), and grow the square face again, for a four-folded face.

17. Completing two four-fold slices into thin slices of about 0.2 in.

18. Use a few small holes in the fork to divide it into small pieces.

19. Divide the biscuit embryos into a pan with grease paper, leave a slight gap in the middle, spray some spray water on the biscuits, let them ferment for about half an hour in a warm place, until the thickness of the biscuits is about twice as thick as the original, put them in a preheated oven and bake them until the surface is golden yellow.

20.