How to make scallion shortbread

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1. Melt the butter into liquid form, pour in 50g flour and appropriate amount of salt, stir well and set aside as puff pastry.

2.121 Take an appropriate amount of the sugar-coated dough, knead it into a ball, and roll it into a long and thin dough sheet, about 3mm thick.

3.212 Add appropriate amount of warm boiled water to the flour, stir and knead into a smooth dough, cover with a wet cloth or plastic wrap, and add sugar for half an hour. Chop the shallots into fine pieces and set aside.

4. I made two flavors, one with chives, and one without chives, just pure oil puff pastry. Use a spoon to spread a layer of puff pastry evenly on the rolled dough.

5. Scallion flavor: Add chopped scallion into the puff pastry and mix well. Use a spoon to spread it evenly on the dough.

6. Roll up the dough spread with oil along the wide edge, applying a little force to press it tightly. Roll into a long strip and flatten lightly with your palm. Use a sharp knife to split it in the middle into two long strips, then roll them up into disc shapes. Cover with a damp cloth and let it rest for about half an hour.

7. Press it flat and use a rolling pin to roll it into a thin pancake.

8. Pour a little oil into the pan, put the pancake in, and fry it alternately over medium and low heat. Before turning over, lightly brush a layer of oil on the pancake with a brush and turn it over.

9. Before turning over, lightly brush a layer of oil on the pancake with a brush and turn it over.

10. When both sides are golden brown, you can take it out of the pan.

Remember that good food is not only available in restaurants, you can also cook it yourself. The above introduction to the scallion hand-torn shortbread is quite detailed. Save it and make it when you have the chance.