1. First, let's make the shortbread, take a bowl, put the flour, salt, and five-spice powder in b. Set aside.
2. Heat oil in the pan, add the peppercorns and fry it to create a fragrant flavor.
3. Filter the fried pepper oil to remove the pepper grains, and pour it into the prepared bowl of ingredient b.
4. Stir until there is no dry powder and set aside.
5. Mix ingredient a and knead it into a smooth dough.
6. Fermented to 1.5 times larger. No need to post too much.
7. Let the dough vent and relax for five minutes.
8. Sprinkle a little flour on the silicone plate and roll out the dough into a rectangle.
9. Spread pastry, this step is not easy to operate, it is recommended to use a scraper.
10. Fold the left and right sides toward the middle 1/3.
11. Fold up and down to the middle 1/3.
12. Roll it out.
13. Fold it up and down to the middle 1/3 again.
14. Turn it over and roll it out to a thickness of 1.5-2.
15. Cut into long strips.
16. Spray a layer of water on the surface and sprinkle with white sesame seeds. Leave to ferment for 15 minutes in a warm place.
17. Spray a layer of water on the surface, put it in the middle of the oven and bake at 210 degrees for 16 minutes.
Tips:Sprinkle a little more hand powder when rolling the noodles to avoid sticking to the silicone plate and making it difficult to operate.
The baking time depends on the personal oven temperature.
If you can't finish eating, you can put it in the oven again and spray a layer of water. The oven does not need to be preheated at 180 degrees and bake for five minutes.
