Sugar shortcake is a classic traditional snack that is widely circulated among the people. It has no fancy invagination, only a spoonful of sugar is wrapped around, but its charm is impressive. Take a bite of the shortcake, drop the crumbs all over the ground, and leave a mouthful of sweetness. How can people not love it? Such a beloved sugar shortcake, if it did not have its crispy layers, it would be difficult to attract just that spoonful of sugar. Only when it was wrapped under the pastry can a spoonful of ordinary sugar be eaten. Aftertaste.
Especially when eating, that's what happiness is called. I always like to hold the cake in my right hand and place it on my chin with my left hand. I catch the crispy crust that has been bitten off, and then put it back into my mouth. It's just a little crispy and fragrant. Good thing, don't waste it.
sugar shortcake
By VedaHudson
Recipe Recommendations
- flour 500 grams
- corn oil 35 grams
- water 235 grams
- white sugar 180 grams
Steps for sugar shortcake
1
Put the flour into a thoroughly dry frying pan and stir fry over low heat.
2
Continuously stir fry until the flour is slightly yellow and turn off the heat.
3
Mix the fried flour, sugar and corn oil in a container.
4
Use a silicone spatula to thoroughly stir the sugar filling evenly. Once the sugar filling is made in steps 1-4, use it for later use.
5
Mix all the ingredients of the oil skin.
6
Knead into a smooth dough, wrap it with plastic wrap and relax for 30 minutes.
7
Then mix all the ingredients in the pastry.
8
Knead into dough, wrap it in plastic wrap and relax for 30 minutes.
9
Roll out the relaxed oil skin into a large thick cake, wrap it in the pastry, and pinch tightly and close it.
10
Roll out the dough into a thin rectangle and roll it up into a tube.
11
Cut into 32 equal portions.
12
Take a small dose and knead the ends of the cut surface separately.
13
Handle all the ingredients well.
14
Take a small dose, roll it out into a round shape, and wrap it with the appropriate amount of sugar filling.
15
Close the dose with the tiger's mouth and be sure to squeeze it tightly.
16
Turn the mouth of the dough downward and roll it into a thin round cake shape (try to keep no holes, otherwise it will not bulge after roasting).
17
Spray a little water on the surface of the cake blank and stick a proper amount of white sesame seeds.
18
Drain into a baking sheet, oven at 200 degrees, medium layer, about 10-15 minutes.