Moss Shortbread
1.
Prepared ingredients.
2.
Add all the ingredients for the filling, mix well, and refrigerate.
3.
Reconcile the two types of dough for half an hour according to the amount of shortbread and water and oily crust.
4.
Divide the two doughs into small doses according to equal scores.
5.
Wrap a piece of water and oil into a piece of shortbread.
6.
Wrap everything and close it down.
7.
Roll it out into a beef tongue and roll it up from one side to wake up for another ten minutes.
8.
Roll it out again.
9.
Roll it up again and continue to wake up for ten minutes.
10.
Flatten from the top of the cylindrical dough, roll it out into a thin dough, and wrap it with the right amount of filling.
11.
Pack it up and close it down.
12.
Dip some water on the bottom and then stick sesame seeds.
13.
Add a little oil to the pot.
14.
Place the top of the wrapped pie against the bottom of the pan and fry for about a minute.
15.
Place the side with sesame seeds against the baking tray.
16.
Preheat the oven at 170 degrees, and bake the middle layer for 30 minutes.
17.
The crispy moss cake is ready.
Tips:
1. After the dough is fully proofed, it can make the dough tough and not easy to break.
2. Cover the dough with plastic wrap during the process of waking up to prevent the dough from drying out.
3. After frying, the top will not expand when it is roasted, it can remain flat, and it is more crispy, and it is ok without frying.
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