No Oven Needed! Take A Bite of The Layered Sugar Shortbread

No Oven Needed! Take A Bite of The Layered Sugar Shortbread

1. Put part of the water and oil skin into the cook machine.

2. Stir in first gear.

3. Adjust to 4th gear.

4. Knead it into a smooth dough, take it out and knead it, and put it in a fresh-keeping bag for later use.

5. Pour the flour from the dry pastry on the chopping board, open the nest, and put the lard in the middle.

6. Wear disposable gloves with a full scraper to rub repeatedly to make the flour and lard completely blend.

7. Divide dry shortbread and water-based oily skin into 5 portions.

8. Take one part of the water and oil skin and roll it into a round skin.

9. Wrap in the dry shortbread, knead the bun with the technique of pinching the buns, close the mouth and squeeze tightly.

10. Roll out into an oval shape with the mouth facing upwards.

11. Three fold.

12. Roll long.

13. Three-fold, roll-out, and half-fold again.

14. Put the cooked flour, sugar and white sesame seeds in a bowl and mix well.

15. Roll the pie crust into a large piece, and wrap it with sugar sesame filling.

16. Roll it into a round cake, and use a scraper to make a grid pattern on the front.

17. Heat the pan with cold oil, and the cakes face down.

18. Bake until discoloration, turn over and continue to bake.

19. Just come out.

Tips:

1. The oily skin is easy to air dry, the production process should be fast, and the whole process should be covered with a damp cloth;
2. The article is from @非儿.