1. To make the dough, mix 200 grams of plain flour, 100 grams of low-gluten flour, 90 grams of olive oil, 3 grams of salt, 30 grams of sugar, and 100 grams of water. The system has to display pictures, I forgot to take pictures, I’m sorry, the front of this one is pastry, and the bottom is pastry.
2. To make shortbread, mix 180 grams of flour, 50 grams of cornstarch, and 90 grams of salt. Stir until evenly set aside. The system has to display pictures, I forgot to take pictures, I’m sorry, the front of this one is pastry, and the bottom is pastry.
3. Divide the pastry and pastry into 12 points, make a dough, and let it stand for 20 minutes. In the picture, the dough dough is on the top, and the pastry dough is on the bottom, just like that.
4. Press the dough dough into a cake and wrap the dough.
5. Press the dough dough into a cake and wrap the dough.
6. Press and roll out into a long pie.
7. Roll the pie.
8. Roll the pie.
9. Press the volume.
10. Press into a pie, encase the filling, and become a pie.
11. Put it in a non-stick baking dish, brush the egg liquid, and sprinkle some black sesame seeds.
12. Heat up and down, 180 degrees, 35 minutes, special reminder, after the cake is colored, cover and bake.
13. Out of the pot.
14. Comes with a recipe for selecting the author
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