Shortbread Biscuits

Shortbread Biscuits

1. Add 10 grams of corn oil or salad oil to the flour, and then add 100 grams of water, and knead the dough into the dough. Cover the dough for 5 minutes, then knead it again to become a smooth dough, and let it stand for 10 minutes.

2. Now start to make shortbread, shortbread is very simple, just put the flour in a bowl, add salt and pepper powder or thirteen incense, pour in corn oil or salad oil, and mix well. You don’t need to knead it by hand. It should be noted that if the salt and pepper is added, there is no need to add additional salt, otherwise the biscuits will be salty.

3. Take out the oily dough and place it on a floured chopping board, roll it out a little, and wrap the shortbread in all at once. This is the way to wrap the shortbread in the pastry. It is simpler and less trouble than the small packet, and the crispness and taste are not bad. .

4. Wrap the shortbread with oily skin dough, pay attention to the closing must be pinched tightly, otherwise it may cause run-off and mixing.

5. Use a small rolling pin to roll out a large rectangular dough sheet with a thickness of about 2mm.

6. Roll it up, squeeze the mouth tightly, and divide it into equal-sized doses.

7. Take out one of the potions and roll it out into a tongue shape, not too long, about 15cm.

8. Then fold up the bottom of the dough sheet and fold the top down to make three folds.

9. Then use a small rolling pin to roll it out a little longer, and arrange the edges and corners around it to form a rectangular biscuits.

10. One egg is broken up. Quail eggs are best if one egg is too much, which is a bit wasteful. Brush the surface of the biscuits with a layer of egg liquid, and then evenly dip a layer of white sesame seeds.

11. After all the other ingredients are done, let it rest and relax for 15 minutes, which is just right to preheat the oven. Preheat the oven at 210°C and 190°C for 15 minutes. After the oven is preheated, put the biscuits into the oven and bake at the preheated temperature for 20 minutes. If you don’t have an oven, use an electric baking pan, or a frying pan. It’s good to cook slowly until golden on both sides.

12. Pastry biscuits do not need to be pasted. Since I learned this method, I have never bought it again, and my family can’t eat enough.