Scallion Salted Pastry

Taste: Sweet and salty; Technique: Baking; Time: Half an hour; Difficulty: Easy.

Scallion Salted Pastry Cooking Steps

Pre-wash and chop scallions, drain excess water and set aside; (Note: Try to drain the scallions well to avoid affecting the overall moisture of the dough).

Beat the eggs until well mixed;

Mix corn oil, white sugar, eggs, and salt together until the sugar melts. (Note: For sugar granules, it is recommended to use fine granulated sugar, which melts easily. If the room temperature is low, you can place the mixing bowl in warm water to speed up the melting process);

Mix the flour, baking soda, and baking powder together, then sift into the oil mixture; (Note: It is important to mix the flour, baking soda, and baking powder well to ensure even distribution and avoid clumps. Sifting helps to remove any lumps and create a fluffy and uniform mixture).

Add chopped scallions;

First, mix with a spatula until the dough forms, then knead with disposable gloves; (Note: Do not overmix or knead the dough too much, as it can affect the texture and crispiness of the final product. The dough should be smooth without any dry flour).

Preheat the oven to 180 degrees Celsius, then take small pieces of dough (about 20g each) and roll into balls. (Note: The size of the dough balls can be adjusted according to personal preference. It is recommended to weigh the total dough and calculate the average weight of each ball to ensure even baking time).

Flatten the balls with a mooncake mold, or simply use your palm to flatten them; (For using a mooncake mold: Choose a simple pattern to avoid difficulty in demolding. Before using, dust the mold with a thin layer of flour to prevent sticking. When pressing the mold, apply even pressure in one go to ensure uniform thickness. If not satisfied, reshape the dough and flatten again; Finally, press down the spring handle all the way, then gently lift the mooncake mold a few centimeters above the table and press down again to release the pastry).

Place the baking tray in the oven and bake for 25 minutes until lightly golden brown; (Note: Baking time is a reference, adjust based on the thickness of the pastry. If unsure, monitor the browning and avoid overbaking. If you prefer a darker color, bake for a few more minutes, but do not burn! If concerned about overbaking, you can turn off the oven after baking and let the pastries sit in the residual heat for a few minutes).