Brown sugar shortcake
By VicentaLakin
Recipe Recommendations
- Ordinary medium gluten flour 250 grams
- warm water appropriate amount
- cold water appropriate amount
- brown sugar appropriate amount
- flour appropriate amount
- lard 2 tablespoons
Steps for Brown sugar shortcake
1
Heat the pan and add 2 tablespoons of lard to melt
2
Add flour and stir well
3
Stir fry over low heat until the flour turns slightly yellow, and remove for later use (this process is carried out during the kneading period)
4
Stir the flour with warm water until it becomes flocculent, add a little bit of cold water, and knead it into a softer dough, which is softer than the earlobes. Cover the kneaded dough with a damp cloth and soak for 30 minutes (during which time the pastry shown above is made);
5
The dough is rolled into rectangular slices
6
Put on the pastry
7
Roll up along one side
8
Cut into small doses and seal the cut surface to prevent the crisp from leaking out
9
Knead into small balls, cover with plastic wrap and soak for 15 minutes
10
Add brown sugar and flour and mix well
11
The dough is rolled into small cakes with thick middle and thin edges
12
Wrap in brown sugar
13
Pinch it like making a steamed bun, and then press it flat slightly
14
Add oil to a pan and heat it, remove the green embryos, and brown on low heat until one side is golden (cover the lid during this period). Turn over and brown on the other side until both sides are golden yellow.