1. Prepare the required raw materials.
2. Yeast and egg yolk.
3. After mixing all the ingredients in the ingredients evenly, knead it into a shortbread dough, cover with plastic wrap and let it stand for 30 minutes.
4. First mix the water, oil, sugar and half of the egg yolk in the main ingredients evenly, then add all the remaining ingredients and mix well, then knead it into an oily dough, cover it with plastic wrap, and ferment at room temperature for 30 minutes.
5. After 30 minutes, take out the dough and roll out a rectangular dough sheet.
6. Fold left and right in half, roll out and fold in half, repeat 3 times.
7. Roll out into a rectangle and spread the shortbread evenly in the middle of 1/3 of the dough.
8. Fold left and right in half, pinch both sides tightly to avoid leakage.
9. After rolling it out, turn it over.
10. Fold it in half, roll it out again, and repeat 3 times.
11. Roll out the dough again to a thickness of about 0.5cm, and then use a fork to make some small holes.
12. Divide into squares of moderate size. (Also long fractal, triangle, as you like)
13. Put the biscuits in the baking tray and preheat the oven to 175 degrees 10 minutes in advance. After putting it in the baking tray, adjust the temperature to 160 degrees and bake the middle layer for 20 minutes until the surface of the biscuit turns yellow. After turning off the heat, let it simmer for 5 minutes and take it out. The biscuits will be crispier.
Tips:The time and temperature are for reference only, please adjust according to the performance of your own oven.
