On my family's dining table, there is a dish that is always loved by my family, and that is scallion shortbread. Every time this dish is served, the rich aroma of green onions comes to your nose and makes you appetize. With its crispy outside and soft inside, and rich taste, scallion shortbread has become an indispensable delicacy in our home.

The origin and heritage of shortbread

As a traditional Chinese pastry, scallion shortbread has a long history and a long history. As early as ancient times, people have begun to make various kinds of shortbread to enrich the table. With its unique production process and taste, scallion oil shortbread has gradually spread among the people. In my family, this dish has been passed down from generation to generation and has become a family tradition.

Carefully selected ingredients

The first step in making scallion shortbread is to choose fresh ingredients. The flour should be made of high-quality all-purpose flour, so that the crust will be more elastic. Green onions, on the other hand, are fresh chives, which have a unique aroma that adds a lot of flavor to the shortbread. In addition, it is also necessary to prepare the right amount of salt, oil, and other spices to ensure that the flavor of the shortbread is richer.

Mix with proofing

Pour the flour into a basin, add the right amount of water and knead it into a smooth dough by hand. This process requires patience and skill, and only when kneaded evenly enough can you make a delicate shortbread. The kneaded dough is placed in a warm place, covered with a damp cloth, and allowed to rise for a period of time to allow the dough to fully relax, so that the shortbread will be more fluffy and tasty.

Make the shortbread filling

The filling of the scallion shortbread is also made with great care. Chop the washed chives into finely chopped shallots, add salt and oil to taste, and stir well. In this process, the aroma of chopped green onions and the flavor of oil and salt merge with each other to form a unique filling. Once the filling is ready, set aside.

Rolling and filling

Once the dough has risen, divide it into small pieces and roll it out with a rolling pin to form a thin crust. When rolling the crust, pay attention to the evenness of the force, do not roll too thin or too thick, so as not to affect the taste of the shortbread. Then, wrap the filling evenly into the skin and seal it tightly to make sure the filling doesn't leak out.

Fry the shortbread

Put the wrapped scallion shortbread in a pan and slowly fry over low heat. During the frying process, pay attention to the control of the heat to avoid too much fire and burnt the outer skin of the shortbread. As the heat slowly heats up, the shortbread gradually becomes golden brown and crispy, and the aroma is overflowing. When both sides are fried until golden brown, it is ready to serve.

Taste delicious

The scallion shortbread out of the pan is golden in color, crispy on the outside, and soft on the inside. With a light bite, the puff pastry and filling are intertwined, and the green onion is fragrant and has an endless aftertaste. Whether it's for breakfast or afternoon tea, scallion shortbread is a family-friendly choice. Scallion shortbread, a simple and delicious home-style pastry, has won the love of the family with its crispy outside and soft inside, and the fragrant green onion.

Proofread by Zhuang Wu