Scallion Thousand-Layer Squares, crispy on the outside, soft on the inside, with a fragrant scallion aroma.

Chop 60 grams of scallions into small pieces and add 50 grams of melted unsalted butter.

Sift in 30 grams of all-purpose flour.

Stir evenly and set aside.

200 grams of low-gluten flour, 10 grams of white sugar, 8 grams of baking powder, 1 gram of salt, 60 grams of melted unsalted butter, 1 egg, 80 grams of milk, put together and mix evenly.

After mixing evenly with a scraper, take it out and sprinkle a little flour on the cutting board to prevent sticking, then knead it briefly until it forms a dough.

Sprinkle a little flour on the cutting board and roll the dough into a thin sheet measuring 30x50.

First fold left, right, up, and down toward the center, then fold it in half again.

Roll it out into a thin sheet about 40x50 in size.

First, take half of the chopped green onions and spread them evenly on top.

First fold in three, then press the edges tightly to close the opening.

Turn it sideways to make it square.

Roll it into a thin sheet of the same size again.

Spread the remaining chopped green onions on top.

Fold it back and forth several times, press the edges tightly, and make it more square.

Wrap it with plastic wrap and put it in the freezer for 1 hour to set.

Take out the frozen dough and trim the edges neatly.

Then cut it into small cubes of the same size.

Place on a baking tray, brush the surface with egg yolk, and sprinkle a little sesame seeds for garnish.

Preheat the oven to 180°C. Bake for 20-25 minutes, and in the last 5 minutes you can cover with a piece of aluminum foil to prevent the surface from getting too burnt.

Scallion Thousand-Layer Squares, completed O(∩_∩)O

The surface is roasted to a crispy brown, while the interior is soft, with a strong aroma of green onions.

Easy to make, even beginners can make it look very nice.