This onion oil cookie has a savory flavor, and it tastes delicious.There are no eggs in the recipe, only fat and water, and the moisture in the fat acts as an emulsifier, allowing more air to fill the biscuit dough, and the moisture evaporates during the baking process, creating a tangy taste in the air.Combined with the scent of onion soup and black sesame, a cookie that suits the taste of the Chinese people is born!

WHAT YOU NEED

Ingredients

50 grams of butter
40 grams of flour
2 grams of salt
Corn oil or sesame oil 35 grams
35 grams of water
140 grams of low-fat flour
35 grams of onion
5 grams of ripe black sesame

How TO MADE It's called the Onion Oil Cookie.

Steps 1 to 4

1. The butter is sliced, mixed with sugar powdered salt, and softened at room temperature.

2. The butter and sugar powder are spread at a low speed with an electric egg beater until they are uniform and white.

3. Increasingly add corn oil or sesame oil, spreading each time until completely uniform.

4. The addition of water will make the butter and corn oil more delicate, and it can be processed at high speed until it is finely mixed, during which time it will be necessary to use a soft scraper to collect the oil grains thrown into the walls of the basin to the middle, so that they can all be processed evenly.

Steps 5 to 8

5. Below is the state of the final fine fusion, the color is milky yellow.

6. Sifted into low-fat flour, poured into onion soup and black sesame.

7. The more you cut the onion, the better it is, it's good for the shape, here I'm a little lazy, it's better to cut it smaller than mine!

8. Use a soft scraper to press the mixture evenly, stop until there is no dry powder, do not over-stir, so that the flour does not harden, affecting the thickness of the biscuit.

Steps 9 to 12

9. Put the flowerpot on top of the flowerpot (I'm using the middle eight-toothed flowerpot), then put the flowerpot on top of the big cup, and put the mixed dough in the flowerpot.

10. Open the oven and pre-heat it to 170°C and lower it to 130°C (if you can't separate the heat from the fire, put a tin-paper grill on the bottom layer).

11. Squeeze the cookie dough into a pan covered with a high-temperature oil cloth.

12. From the outside to the inside of the circle, it can be compressed into an empty center circle, or it can be compressed into a solid center circle like this.

13. Again, the smaller the onion is cut, the smoother the edges will be.

14. The middle layer is placed in a preheated oven and baked for about 20 to 25 minutes.

15. According to the specific adjustment of the situation, such as the size of the cookie extruded from the oven, note the observation that the outer circle of the bottom of the cookie is golden yellow, the surface is slightly yellow, so it can come out of the oven.

16. Don't eat it when it's out of the oven, it's cool and delicious!

17. Enjoy your afternoon tea with a glass of your own cranberry yogurt!