Black Sesame Sugar Coconut Shortbread Cookies
1.
The water-oil noodles and the pastry noodles are all reconciled. The water-oil noodles should be kneaded for a while, knead smoothly, and let the kneaded noodles stand for a while to make filling
2.
Sugar, coconut, and black sesame must be powdered with a food processor and put together. The amount of various ingredients is not absolute, and can vary according to personal taste
3.
Mix well and add corn oil
4.
Just mix well
5.
Roll the water and oil noodles into a round cake shape and wrap the shortbread noodles
6.
Close your mouth like a bun
7.
Squash lightly
8.
Roll into a rectangular dough cake shape, the thinner the better
9.
Roll up
10.
Divide into 9 small portions
11.
Roll out each few words directly and add black sesame and coconut filling
12.
Close up
13.
Close the mouth down and roll it into a small cake
14.
Put them in the baking tray one by one
15.
Brush the crust with a layer of water and put some black sesame on it
16.
Preheat the oven up and down to 190 degrees in advance, put the middle layer on the baking tray, and bake for 15 or so.
Tips:
The oven time is set according to the performance of your own oven.
You can use lard or butter instead of corn oil in the same amount.
