Brown Sugar Shortbread
1.
Pour in the yeast and milk first, add the flour after the yeast is completely dissolved, and knead the dough. (The dissolved yeast will develop better than dried yeast)
2.
Knead to three light (bright surface, basin light, hand light), cover with plastic wrap, and leave to ferment in a warm place
3.
Add softened butter, corn oil, and flour to the basin and knead into a smooth dough
4.
Put brown sugar, sugar substitute and flour in a bowl (brown sugar will look better when baked, only sugar substitute or brown sugar only, the total amount remains the same), mix well and add two drops of milk to knead the filling
5.
The kneaded filling is shown in the picture
6.
The dough can be shaped and made without shrinking after poking small holes
7.
Divide the oil skin and shortbread into 12 doses
8.
Wrap the pastry into the oil skin and roll it out. Be careful not to break the skin. Roll it into a long strip, then roll it out again. Repeat four or five times to roll it into a short strip and squash it into a round shape.
9.
Wrap the stuffing, close the mouth, put it in the oven, 200℃, up and down heat, 25min
Tips:
At the end of the filling and shaping, pay attention to keeping the pattern on it, and try to make the yellow pastry ring in the middle position, so that it will look better when baked.
