Popping Brown Sugar Biscuits
1.
First, take out our great brown sugar and powder it. Good brown sugar is critical to this.
2.
Mix all the ingredients for the brown sugar filling, mix well and refrigerate
3.
Mix all the ingredients of the oily skin, in no order, and knead it into a smooth dough, soft as an earlobe.
If it is not smooth after kneading for a while, you can let it stand for five minutes and then knead it to see if it is smooth.
4.
Mix all the pastry ingredients evenly and form a dough. The shortbread is easier to break and does not form a mass. Do not knead too hard, just follow the strength. Just even.
5.
Divide the oily crust and shortbread into 8 evenly, cover with plastic wrap or wet gauze, and relax for 10 minutes.
6.
Flatten a portion of the oily skin, wrap it in a ball of shortbread, and slowly wrap it up with a tiger's mouth, and pack it as evenly as possible, not too biased.
7.
After squeezing, roll it out gently. Then roll up.
8.
After rolling out all, continue to cover with plastic wrap or damp cloth, and then let it stand for 15 minutes.
9.
Fold the ends of a roll inward, and then roll it into a ball.
10.
Squashed. Roll it out a little and put brown sugar filling in it.
11.
Be sure to pinch the bottom tightly to prevent the filling from bursting. Then the smooth side faces up. Roll out into a pie
12.
Brush the surface with sugar water, then dip in sesame seeds. Preheat the oven to 220 degrees, turn the oven to 200, and bake for about 18-20 minutes.
Middle level.
Tips:
If you like hollow bulging biscuits, you have to flatten them out.
Otherwise, it can be a little thicker and have more layers. Take what you have.
The performance of each oven will vary, and the optimum temperature and time may vary slightly. Please adjust it on the spot.
