1. Prepare all ingredients
2. Put the oily skin (main ingredient) raw materials into the basin and mix together
3. Knead into a dough, leave it in a warm place to ferment to 2 times its size
4. Pastry (accessories) raw materials are mixed together
5. Knead into a ball for later use
6. Take out the fermented oily crust dough to exhaust air
7. Roll into a round slice, put on the shortbread
8. Wrap the shortbread and place it with the mouth down
9. Use a rolling pin to roll into a round cake shape, cover with plastic wrap and relax for 10 minutes
10. Roll out the loosened dough into a rectangular dough sheet
11. Fold one end of the dough inward 1/4
12. Fold the rest inward, butt the two ends
13. Fold the dough block in half to complete the first quarter fold
14. Cover with plastic wrap and relax for 10 minutes
15. Roll out the loosened noodles into a rectangle again
16. Repeat 11 and 12 to complete the second quarter fold, cover with plastic wrap and relax for 10 minutes
17. Roll out the loosen noodles into a square with a thickness of about 2 mm
18. Cut into several square pieces with a hob
19. Use a toothpick to poke holes in the cookie dough
20. Arrange the prepared biscuit dough into the baking tray
21. Preheat the oven, 175 degrees, 15 minutes.
Tips:1. Fermentation of oil skin must be twice as large.
2. Each relaxation time cannot be omitted.
3. Finally, roll it into thin slices and then cut it, not too thick, it will swell and become higher when baking.
4. Please adjust the baking temperature and time according to the situation of your own oven.
