1. Weigh 200g of flour into the mixing bowl, add 115g of warm water, and stir into a snowflake shape with chopsticks.
2. Knead the dough with your hands to form a uniform dough
3. Knead the good dough again
4. Divide the dough into equal portions of noodles, each weighing about 50 grams, round them separately, and cover with plastic wrap or a damp cloth to prevent the dough from drying out.
5. Take a small bowl, add 10g flour, 2g black pepper powder, 3g salt and pepper powder and mix well, then heat up 30g edible oil, pour it into the bowl, and stir evenly into shortbread.
6. Take a dough powder and gently press it with your hands to flatten it, then turn it over. Use a rolling pin to roll it into a long oval dough sheet with a thickness of about 1 mm. Brush a layer of pastry on the dough sheet.
7. Fold the dough sheet in half along the short direction, and then brush a thin layer of pastry on the surface of the dough sheet.
8. Stretch the dough sheet, roll it up from the beginning, and pull it while rolling. At the end of the roll, fold the closed part to the bottom and press it, and then place it vertically on the panel.
9. Follow the steps above to prepare all the ingredients in turn, and cover with plastic wrap for about 15 minutes
10. The electric baking pan is connected to the power supply to start preheating. After the preheating is completed, apply a layer of cooking oil, and then put the finished dough into the electric baking pan, flatten it by hand, and rotate the cake while pressing it.
11. When the bottom of the biscuits is baked until the color is changed and the shape is finalized, turn them over one by one, and continue to bake them until both sides are golden and mature.
Tips:When making shortbread, the ratio of oil to flour is 3:1, and lard can be used as the oil for a more fragrant taste. You can also add five-spice powder, thirteen-flavor, etc. to taste according to your personal taste.
