1. Puff pastry production: 60 grams of water, 30 grams of powdered sugar, 53 grams of lard, 150 grams of medium powder
2. The materials are mixed evenly and knead until the film can be pulled out. Wrap with plastic wrap and let it stand for 30 minutes.
3. Pastry production: 120 grams of low-gluten flour, 60 grams of lard.
4. Knead the pastry ingredients into a dough and put it in the refrigerator for 30 minutes. Put the pastry in the refrigerator in hot weather to facilitate subsequent operations.
5. While the dough is resting, divide the black sesame seeds into 12 equal parts.
6. Divide the rested puff pastry and shortcrust into 12 equal pieces.
7. Press the puff pastry flat and wrap the puff pastry with the mouth down.
8. Cover the whole dough with plastic wrap and let it rest for 20 minutes.
9. Take a dough and roll it out into a beef tongue shape.
10. Roll up from top to bottom.
11. Roll it up in turn, cover with plastic wrap and relax for 20 minutes.
12. Roll in the same direction for the second time.
13. Roll into a strip.
14. Rolled into a tube from top to bottom
15. After rolling, cover with plastic wrap and relax for 20 minutes.
16. Take out the cake and press the middle with your fingers.
17. Pinch the two ends.
18. Roll into a round pie. Put the sesame filling.
19. Hold the tiger's mouth and slowly close it.
20. Round up.
21. Slightly flatten it with your palm.
22. Wrap them in order and put them in the baking tray.
23. Put it in the preheated oven at 170°C for about 30 minutes in the middle.
Tips:It is easy to make shortbread in summer, so put it in the refrigerator after standing still, otherwise it will be very sticky when it is divided!
Be sure to relax in place after rolling.
Remember to cover with plastic wrap at any time during operation.
