Original Shortbread Biscuits

Original Shortbread Biscuits

1. Fermented dough

2. Take 380 grams of dough (used for the rest of the steamed buns), ventilate and round, cover with plastic wrap, and mix for about 10 minutes

3. Use the time of 饧 dough to make shortbread: 100 grams of flour, 50 grams of corn oil, and appropriate amount of salt

4. Synthetic flocculent pastry

5. Roll out the dough that has been made into big round cakes

6. Spread shortbread

7. Wrap it up

8. Then roll it out

9. Roll up from one side

10. Cutting agent

11. Take a section and press flat, put another small dough in the middle and wrap it up

12. Press it down slightly

13. Pour a little oil in the pan and put the dough on the dough

14. Turn it over after one side is golden

15. Searing the other side, cover the lid during the process

16. Both sides can be cooked