Candied Shortbread Cookies
by Liu Yingjie
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Weigh the raw material of the water oil skin.
2. Mix the raw materials of the water and oil skin together, knead it into a smooth dough, and 饧 for a while.
3. Weigh the ingredients for the shortbread.
4. Mix the ingredients of the pastry together and rub it into a smooth dough (that is, pastry).
5. Roll the water-oil skin into large pieces. Put the shortbread into the water and oily skin, and wrap the shortbread with the water and oily skin.
6. Close it, knead it into a smooth dough, and then flatten it.
7. Roll it into a big long piece, as thin as possible.
8. Roll from the beginning. As shown in the figure, roll it into a roll.
9. Divide into several portions (this noodle can make 8 shortbread cookies, so I divided it into 8 portions).
10. Prepare fruit preserves of kiwi, cherry tomatoes, mangoes, and apricots, and prepare fruit fillings (which can be any preserves you like). Cut each candied fruit into small pieces.
11. Put all the dices in a small bowl, and add sugar according to your taste.
12. 18Take a dose and press flat. Roll out into a sheet, not too thin.
13. Put the fruit filling in it.
14.
Start closing from one side.
22 After putting everything in, pull it into a grip to prevent the filling from being exposed during baking.
23 Press the jailer flat.
15. Put the income mouth down on the chopping board and press it with the palm of your hand. Don't roll it at first, because the filling is hard, and it is easy to roll the filling out of the surface.
16. When it is fast forming, roll it a few times with a rolling pin to make it into a round green body.
17. Place the greens one by one on the baking tray, put them in the oven, preheat at 200 degrees, and bake them for five minutes.
18. Take the unbaked shortbread out of the oven and brush with a layer of egg wash. Sprinkle with black sesame seeds.
19. Bake for another 20 minutes, and take it out after a few minutes.
