Northeast Sugar Shortbread

Name: Northeast Sugar Shortbread
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 165g Flour; 87g Corn oil; 48g water; 96g Low powder; 90g Sugar

by Mua is as light as a chrysanthemum

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

1

It is impossible to verify the origin of sugar shortbread, but I have traveled all over the country. My favorite is the Northeast sugar shortbread. Now this hobby has been passed down to Ding Dong, and Ding Dong is also the favorite to eat this.

I have tried several recipes for sugar shortbread cookies. The taste of this recipe is the closest to the taste of Northeast sugar shortbread cookies, except that the ones sold outside are not brushed with egg wash, they should be brushed with oil.

The dregs of the finished cakes are sweet, but not greasy. The traditional method is to use ghee and lard. The corn oil I used here, I changed the big bag of cakes to small ones. The taste is really different.

Ingredients

165g Flour
87g Corn Oil
48g Water
96g Low Powder
90g Sugar

Northeast Sugar Shortbread

1. Water and oil skin: 120 grams of flour, 32 grams of corn oil, 48 grams of water Shortbread: 96 grams of low flour, 40 grams of corn oil. Knead the oily skin until smooth, knead the shortbread evenly. This is the key to deliciousness and then wrap them separately Put on plastic wrap and wake up for about 30 minutes

2. Sugar filling: 90 grams of sugar, 45 grams of flour, 15 grams of corn oil, flour can be baked, I find it troublesome, just use cornstarch and mix well

3. Divide into 8 portions each of the waking up water, oily skin and shortbread

4. Take a portion of water and oil skin and wrap it with shortbread

5. Close your mouth

6. Wake up for 15 minutes

7. Take a awake and roll it into a beef tongue shape

8. Roll up

9. Wake up for another 15 minutes

10. Repeat steps 7-10

11. Take a half and roll it into dough

12. Covered with sugar filling

13. Roll into small cakes

14. Brush with egg wash

15. Put it in a preheated oven and bake at 200 degrees for about 20 minutes. The photography technique may not be good, but the taste is really good.

Tips:
1. Good pastry rubbing is the top priority
2. If you find it troublesome, you can pack the crisps, the taste difference is not too big
3. Adjust according to your own oven when baking at the end