#柏翠大赛#black Sesame Shortbread
1.
Put plain flour, lard and powdered sugar in a cooking bowl and mix well
2.
Add 70 grams of water in one step, after the dough is evenly mixed, put it in a fresh-keeping bag and relax for 30 minutes
3.
To make shortbread: mix low-gluten flour and lard evenly, then
4.
Divide the loose oily skin and shortbread into 15 equal parts, set aside
5.
Wrap the shortbread into the oily skin and wrap it like a dumpling.
6.
Wrap all 15 of them with their mouths facing down. Cover with plastic wrap and cover with a wet towel and let it rest for 25 minutes.
7.
Roll the loose dough into a long oval shape, preferably more than the length of a palm, the longer the length, the better the crisping effect.
8.
Roll up the rolled dough from top to bottom.
9.
After all the pieces are rolled up, cover with plastic wrap.
10.
Put a wet towel on the top and let it relax for 25 minutes
11.
Flatten the loose noodles with the palm of your hand
12.
Then use a rolling pin to roll it into a long strip
13.
Then roll up the dough from top to bottom
14.
After rolling the 15 dough rolls in sequence, cover them with plastic wrap, press on a damp towel, and relax for another 25 minutes.
15.
Take out the loose dough roll and press the middle with your fingers
16.
Pinch both ends in the middle
17.
Press the dough with the palm of your hand to get a piece of dough with a thick middle and thin edges.
18.
Put the black sesame filling that has been kneaded into dumplings and wrap it in the meringue like glutinous rice balls.
19.
Flatten the wrapped dumplings into a round cake shape, coat the front with water, and sprinkle an appropriate amount of white sesame seeds.
20.
Because the oven at home is too small, all pressed into a pie shape, and the capacity of the baking pan is not enough, so I pressed three pie-shaped shortbread, and the rest was just left unpressed and made into a dumpling shape. Bake in the middle and lower oven at 200 degrees for about 30 minutes.
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