1. Dough raw materials, knead into a ball.
2. Leave it for 30 minutes, and the volume will increase slightly.
3. Special introduction to the eggshell powder I made: wash two eggshells, remove the film inside, break a little, microwave for 6 minutes, turn over every 2 minutes, until they become brittle, then mash them, I am It took more than ten times with the grinder to get this effect. In fact, it is better to break it.
4. Pastry ingredients, kneaded into a ball.
5. Pastry dough.
6. Fold the dough in threes like a quilt, roll it out and then fold it three times in threes.
7. Fold the quilt.
8. The shortbread is rolled flat, preferably in a rectangular shape, and it is easy to roll out in a fresh-keeping bag.
9. Put the shortbread in the middle, and then fold the quilt in three folds to wrap the shortbread in the middle.
10. Pinch both ends tightly and fold in three times.
11. Roll into thin slices, about 2mm, pierce holes, press shape, you can also use a knife to cut into a rectangular shape.
12. Leave it in the oven to ferment for 30 minutes until it thickens slightly, brush with a layer of salt water, sprinkle with sesame seeds, and bake.
13. It's baked.
