Brown Sugar Shortbread

Name: Brown Sugar Shortbread
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g All-purpose flour; 20g All-purpose flour for pastry; Some Hot water; Some Cold water; 30g Vegetable oil for pastry; 50g brown sugar

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Bake a few brown sugar cakes as the staple food, which saves time, trouble and cooking. Although it is not in line with the dietary structure, it does not hurt to eat it once in a while.

There are many kinds of brown sugar biscuits, such as dead-faced, raised-faced, and semi-raised-faced ones, each with a different taste. What I am going to do today is a layered brown sugar shortbread with half-hot noodles.

Multiple layers, as you can see from the picture, are distinct and thin as paper; brown sugar, the brown sugar filling in the middle, is sweet and particularly attractive; crisp, which means the outer skin is crispy and the inner layer is soft. "

Ingredients

Brown Sugar Shortbread

1. Prepare ingredients: all-purpose flour, hot water above 80 degrees and cold water at room temperature, brown sugar, and vegetable oil.

2. Flour is divided into two parts, one of which is poured hot water and stirred into flocculent; the other part of flour is poured with cold water and stirred into flocculent; then the two kinds of flour are mixed together.

3. Knead into a soft dough without dry powder, cover the lid and use for 30 minutes.

4. Take a small bowl and pour an appropriate amount of flour. Heat the vegetable oil until it is about to smoke, remove from the fire, let it dry for 10 seconds, pour it into the flour, mix it into a shortbread batter, and scoop it up into a thick yogurt.

5. 5. Pour a little flour into the brown sugar and mix it evenly. Crush the large pieces of brown sugar.

6. Roll the dough into a rectangular dough sheet with a thickness of about 1 mm.

7. Spread the shortbread evenly on the dough, leaving white on all sides.

8. Roll from one side to the other, pinch the seal tightly.

9. Divide the dough roll into 4 equal parts and poke both ends into the dough roll to prevent oil leakage.

10. Let the dough rolls relax for 5 minutes, with the seal facing up, roll out into an oval dough sheet, and put an appropriate amount of brown sugar and flour mixture.

11. It is wrapped tightly like a bun, and rolled into a round cake with a diameter of about 10 cm; several dough pieces are completed in sequence.

12. Pour an appropriate amount of oil into the pan, put the dough into the pan, sear both sides until golden brown, bulge a big bag in the middle, and then take it out.

13. Brown sugar shortbread, so soft, crispy and sweet!

Tips:
1. The amount of oil and flour in the pastry is for reference only, and can be adjusted according to the amount of dough used; the practice of pastry is suitable for a variety of pancakes, if you remove the brown sugar, you can add salt to the pastry, which is salty pastry, and the baked cake is Salty
2. Put a little flour in the brown sugar to prevent the syrup from overflowing and causing waste; the freshly baked sugar cake is a bit hot, so it is not scalded when you eat it.