sugar shortcake
By VicentaLakin
Recipe Recommendations
- flour 200g
- salad oil 15g
- water 105g
- brown sugar 80g
- sweetening
- roast
- an hour
- simple
Steps for sugar shortcake
1
The raw material of the water oil skin. The dough should be a little softer.
2
The crispy materials are also mixed into a ball
3
After the water, oil and pastry are mixed, soak for 30 minutes
4
After 30 minutes, I divided the water, oil and pastry into equal portions of dough, and I divided six portions.
5
Take one portion of the water and oil skin and roll it into a round shape with a rolling pin
6
Wrap it in a pastry
7
Keep your mouth shut and round it.
8
After pressing flat, roll it out, and then roll it up from top to bottom
9
After rolling, relax for 10 minutes
10
Roll it out again
11
Roll up. You can repeat it a few more times, rolling it out and rolling it out. I only did it three times. Finally relax for another 10 minutes, during which time you can make sugar filling
12
Ingredients for the sugar filling, brown sugar, salad oil and flour. The ratio of sugar to flour is 2:1
13
The flour should be stir-fried in a pan, and pay attention to low heat, otherwise it will easily burn.
14
Then add the salad oil and the sugar filling is ready
15
Roll out the relaxed dough flat
16
Wrap in sugar filling
17
Put the mouth under
18
Roll it out even
19
Brush egg mixture before roasting. Preheat the oven according to the temperature of your own oven. I baked my oven at 210 degrees for 15 minutes. Bake until it is colored
20
Finished product.