Huangqiao Biscuits

Huangqiao Biscuits

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