Crispy sugar shortcake
By MaxTerry
Ingredients: medium-gluten flour
Recipe Recommendations
- medium-gluten flour 320 grams
- oil 105 grams
- water 130 grams
- sugar appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Crispy sugar shortcake
1
Weigh the raw materials for the water and oil skin: 200 grams of flour, 45 grams of vegetable oil, and 130 grams of water.
2
Mix the water and oil skin ingredients and mix into a smooth dough.
3
Weigh the ingredients for the crisp: 120 grams of flour and 60 grams of oil.
4
Mix the ingredients of the pastry together and rub into a smooth dough (i.e., crisp).
5
Finish into a smooth dough
6
Roll out the water and oil skin into large pieces, put the pastry into the water and oil skin, and wrap the pastry with the water and oil skin.
7
Close it, knead it into a smooth dough, and press it flat.
8
Roll it into a large long piece, roll it as thin as possible, and then roll it from one end.
9
Roll it into a roll as shown in the figure. Divide it into several portions (the amount of this noodle can make 8 small pancakes, so I divided it into 8 portions).
10
Prepare white sugar, flour, and cooking oil, and start making the white sugar filling. Put all the white sugar filling ingredients in a bowl and stir them evenly.
11
Take a dose and press it flat, roll it into a sheet, not too thin. Add the white sugar filling into it.
12
Start closing from one side, and after putting everything in, pull it hard into a tug to prevent revealing the filling during baking. Press the grip flat.
13
Place the income port face down on the chopping board and roll it into a round green body.
14
Place the green pieces one by one on a baking sheet, place them in the oven, preheat at 200 degrees, put them on heat, and bake for five minutes.
15
Remove the unbaked shortbread from the oven and brush it with a layer of egg liquid.
16
Sprinkle with black sesame seeds.
17
Bake for another 20 minutes, and take out for a few more minutes after roasting.