Seeing this shortcake reminds me of many childhood stories. She was like a small boat carrying these stories gradually away from me.
I remember living with my grandma when I was a child, because my living conditions were very poor. Occasionally, my grandma made this small shortcake for me, and I was as happy as the New Year. At that time, I thought to myself: Grandma is doing magic to make such a dough crisp and sweet.
Shortcake
By LeliaNicolas
Recipe Recommendations
- high-gluten flour 225 grams
- salad oil 40 grams
- water 110 grams
- salt 5 grams
- yeast 3 grams
- salty and fresh
- roast
- half an hour
- simple
Steps for Shortcake
1
Mix the ingredients of the oil skin together and knead into a dough. Relax at room temperature for 20 minutes.
2
Mix the pastry ingredients together and knead into dough. Relax at room temperature for 20 minutes.
3
Divide the relaxed oil skins into 10 pieces, each weighing about 38 grams; also divide the crisp into 10 pieces, each weighing about 18 grams.
4
Squish the oil skin with your hands and place the pastry on the oil skin. Wrap the crisp dough completely with oil coating dough.
5
Close the wrapped dough face down, flatten it with your palm, and roll it into an oval shape with a rolling pin.
6
After rolling, roll it up from one end of the oval along the neutral line to the other end.
7
Roll out the rolled dough again into an oval shape, then roll it up. Repeat this step once more.
8
Roll out the rolled dough into the shape you like, and the small shortcake is ready.
9
Brush the egg liquid evenly on the surface of the cake blank, then sprinkle with white sesame seeds or black sesame seeds.
10
Place the cake blank in the preheated oven. Bake in the oven at 180 degrees and the middle layer for about 15 minutes.Shortcake Make Tips
1. If you like sweet food, you can wrap it with sugar filling. 2. If you don't have an oven, you can also use it to bake it in a pan. It's just as delicious.