Huangqiao Biscuits
by Gourmet Little Flying Fish
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. 500g all-purpose flour
2. 5 grams of yeast, 20 grams of sugar, melted with warm water of about 35 degrees
3. Mix it with yeast water and make it flocculent
4. Make the dough softer and sticky to your hands. Cover and let rise for 30 minutes
5. Prepare some shortbread (pour some corn oil into the pot and heat it, then pour it into the dry flour and stir well to make the shortbread)
6. After the noodles are cooked, sprinkle some dry flour on the cutting board to prevent sticking, and take the noodles out
7. Roll directly into big dough pieces
8. Then spread a layer of shortbread evenly
9. Roll up from bottom to top
10. Roll up
11. Then pull or cut into long doses (it’s best not to cut into short doses, it’s not easy to pack them together)
12. Then pinch the two ends of the agent and close it in the middle
13. Press upside down
14. Then sprinkle some dry flour to roll the agent into the size of a bun skin
15. Then put sugar filling in the middle
16. Close it up like a bun, press it upside down, and pack the others one by one
17. Then take a packaged agent and roll it into an oval shape
18. Roll out the others one by one
19. Then brush each cake with a layer of oil (you can also brush with egg yolk)
20. Each dough is sprinkled with sesame seeds
21. Put in the oven
22. Fire up and down at 190 degrees for 20 minutes (according to the temperature of your own oven)
23. Baked
24. Finished picture
