Savory Shortbread

Savory Shortbread

1. 500 grams of flour, add 50 grams of corn oil, an appropriate amount of purified water, and stir to form a flour ear.

2. Mix into a soft dough, cover with plastic wrap, and leave for 20 minutes.

3. To make shortbread, add appropriate amount of salt, pepper powder, and 100 grams of corn oil to 200 grams of flour.

4. Mix well and form a dough and serve.

5. Apply evenly on the finished dough.

6. The same applies to the shortbread evenly.

7. Take a dough and roll it round and put a piece of shortbread.

8. Wrap it tightly and it is a green body.

9. Do it all in turn.

10. Take a piece of green body and roll it flat.

11. Roll up from one end.

12. After rolling in sequence, cover with plastic wrap and relax for another 10 minutes.

13. Roll out the loose green body.

14. Fold it in three.

15. It can be baked by gently rolling it out

16. Preheat the electric baking pan. Put the green body in.

17. Bake it until both sides are browned, and you can get it out of the pot.

18. Serve on a plate and serve.

Tips:

1. You don't need salt and pepper powder, the original flavor is also good.
2. The ratio of shortbread, [flour: oil=2:1]
3. About 10% of the oil in the dough can be used, and the others can be adjusted with pure water