Home-style Sugar Shortbread
1.
First, prepare the ingredients for the water and oil skin dough and the pastry dough. The water and oil skin is made of all-purpose flour, and the pastry is made of low-gluten flour.
2.
Next, make the water and oily skin dough. Add 200 grams of flour to a basin, pour 120 grams of warm water in portions, stir into cotton wool with chopsticks, and then add 40 grams of corn oil.
3.
Knead it into a smooth dough with your hands, cover it with plastic wrap and let it stand for 30 minutes, and then make the pastry dough. Add 120 grams of pastry flour to the basin, add 55 grams of corn oil in portions, and press it with your hands to form a slightly softer dough. Cover Leave for 30 minutes on plastic wrap.
4.
Take out the loose water and oily skin dough, weigh it, divide it into 6 small doses of equal size, and round them with your hands, then cover with plastic wrap to prevent the surface from drying out.
5.
Then take out the loose pastry dough, weigh it and divide it into 6 small doses of equal size, rub them round by hand and cover with plastic wrap.
6.
Begin to make sugar crisp filling, add 60 grams of cooked flour, 60 grams of caster sugar and 20 grams of cooked corn oil to a bowl, stir well with chopsticks, and the sugar crisp filling made according to this ratio will not leak out.
7.
Take 1 water and oily skin and flatten it by hand, roll it into a round sheet with a rolling pin, put the shortbread in the middle of the dough, pinch the mouth tightly like a bun, and place it with the mouth facing down.
8.
Press flat with your hands, and then use a rolling pin to roll it into a tongue shape. Do not use too much force when rolling, otherwise it will easily break the skin. When rolling, apply some oil or sprinkle some flour on the kneading pad to prevent sticking. Turn it over and roll it up from top to bottom.
9.
Press it again, continue to roll it into a tongue shape with a rolling pin, and then roll it up from top to bottom.
10.
Press the middle with your hand, squeeze the two ends tightly, flatten it into a round cake with your hands, then use a rolling pin to roll it up slightly, and add 1 tablespoon of sugar filling in the middle of the cake crust.
11.
Pinch the mouth tightly like a bun, or the sugar filling will flow out easily.
12.
Finally, use a rolling pin to make a big round.
13.
Pour a little oil in the pan, heat the oil and put it in the dough, and fry on a medium-to-low heat. After the bottom is colored, turn it over and continue to fry.
14.
Bake it until golden on both sides and it will be out of the pan.
15.
Take a bite, it's crispy to the point of dregs, sweet but not greasy, really delicious.
16.
Want to eat?
Tips:
1. Wait until the sugar shortbread is cold before eating, it will burn your mouth if it is too hot.
2. The water absorption of flour is different, and the amount of water should be adjusted according to the actual situation.
