Hot Selling on The Northeast Street-crispy Sugar Shortbread

Hot Selling on The Northeast Street-crispy Sugar Shortbread

1. Weigh the raw materials of the water oil skin: 200 grams of flour, 45 grams of vegetable oil, and 130 grams of water.

2. Mix the water and oily skin materials to form a smooth dough.

3. Weigh the ingredients for the shortbread: 120 grams of flour and 60 grams of oil.

4. Mix the ingredients of the pastry together and rub it into a smooth dough (that is, pastry).

5. Make it into a smooth dough

6. Roll the water and oil skin into large pieces, put the shortbread into the water and oil skin, and wrap the shortbread with the water and oil skin.

7. Close it, knead it into a smooth dough, and then flatten it.

8. Roll it into a large long piece, roll it out as thin as possible, and then roll it from the beginning.

9. As shown in the figure, roll it into a roll. Divide into several portions (this noodle can make 8 shortbread cookies, so I divided it into 8 portions).

10. Prepare sugar, flour, and cooking oil. Start to make sugar filling. Put all the sugar filling ingredients in a bowl and mix them evenly.

11. Take a tablet, flatten it, and roll it into a sheet, not too thin. Put the sugar filling into it.

12. Start from one side to close the mouth, and after all of it is closed, pull it into a grip to prevent the filling from being exposed during baking. . Flatten the grippers.

13. Put the income mouth down on the cutting board and roll it into a round green body.

14. 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.

15. Take the unbaked shortbread out of the oven and brush with a layer of egg wash.

16. Sprinkle with black sesame seeds.

17. Bake it for another 20 minutes, and take it out a few minutes after it’s done.