Gold Ingot Crisp

Gold Ingot Crisp

1. Mix all the ingredients of the oil skin, first cut with a scraper, and then knead it back and forth with your hands to wrap all the powder with white oil

2. Finally knead into a dough, wrap it in plastic wrap and let it sit for 15 minutes

3. Mix all the ingredients of the pastry, knead it into a ball, wrap it in plastic wrap, and let it sit for 15 minutes

4. When the shortbread and oily crust are set aside, the filling is divided into small balls of 20g each first.

5. The awake oily skin is divided into about 16g each and wrapped with plastic wrap

6. The shortbread is also wrapped in plastic wrap, about 10g each.

7. Roll the oil skin into a thin sheet

8. Wrap the shortbread.

9. Continue to round and wrap it in plastic wrap

10. Take a piece of dough and roll it up from one end.

11. After rolling everything up, wrap it in plastic wrap

12. Then continue to start from the first one and continue to roll into thin and long dough pieces

13. Continue to roll up from one end, and the rolled dough should be wrapped in plastic wrap to prevent the surface from becoming dry

14. Take a long strip and fold it into two sections from the middle with your thumb.

15. Then round the two ends, roll out dough pieces on the kneading pad

16. Wrap the filling and pinch both ends from the other side.

17. Pinch the excess on both sides to form the "ears" of the ingot

18. After shaping, brush the bread with egg wash.

19. Put it in a preheated 160 degree oven and bake for about 25 minutes, and the surface will be golden brown.