Shortbread Biscuits (more Delicious Than Sesame Sauce Biscuits)

Shortbread Biscuits (more Delicious Than Sesame Sauce Biscuits)

1. Mix all material A into a dough.

2. Knead the dough repeatedly until the dough is particularly smooth and elastic (preferably out of the film). Be sure not to be lazy here, the smoother the dough you knead, the better the elasticity, the more effortless the bread and pastry. After kneading, apply a little oil and put the plastic wrap in the basin to relax for 20 minutes, set aside. This is the dough part.

3. Continue to make the shortbread part. Take another bowl, cut and mix all the ingredients in material B with a silicone spatula, and mix them evenly. Be sure to cut and mix for a while. The more evenly the salt and five-spice powder are distributed, the more delicious the finished product.

4. The picture shows the mixed shortbread dough. Cover with plastic wrap and let it rest for 20 minutes.

5. Divide the pastry part and the shortbread part into 9 parts (use an electronic weighing scale to divide evenly, don't divide it visually, it is not accurate), and make it into a spherical shape. Cover with plastic wrap and let relax for 15 minutes.

6. After the relaxation is good, start to wrap the pastry. Take 1 part of the dough and squeeze it, pack 1 part of the dough like a bun, tighten it into a ball, and set it aside, for all 9 parts. This is very similar to Chinese-style pastry.

7. After wrapping, close all the mouth downwards, cover with plastic wrap, and relax for 15 minutes.

8. After it relaxes, take 1 part of the dough ball and flatten it, and roll it into an oval shape with a rolling pin, as shown in the figure. It needs to be rolled thinner, and there are more layers in the later stage.

9. Rolled vertically into a roll.

10. Roll out a long strip of dough.

11. Then roll it vertically. After the above work is done for all 9 portions, cover all the 9 dough rolls with plastic wrap and relax for 20 minutes.

12. When the slack is good, take a dough roll, squeeze the two sides of the roll toward the middle, then pinch it, close it down, and make it into a circle. (If you don’t understand how to close your mouth, please refer to the picture of step 16 of my other recipe process diagram for inspiration, https://www.xiachufang.com/recipe/100608430/)

13. Place them on the baking tray and press them into thick cakes. Seeing this picture, everyone may be confused. Why is this pie "cracked". Does this "leakage" fail? Quite the opposite. When making Chinese pastry, you must ensure that you can't miss the pastry to be successful. But we are shortbread biscuits. In order to create the layered texture of the slightly cracked skin after baking, I deliberately rolled each step to the thinnest, so that it has this kind of "skin-like" feature, and it will only be finished after it is finished. Layers of golden, golden and yellow are layered on top of each other. If you are a person with a more traditional aesthetic, then you can make the previous steps thicker, and the baked will be conservative...round cakes.

14. Preheated oven, upper and lower fire, middle level, 200 ℃, bake for 20 minutes, control by yourself. My oven is 72L, so it’s okay to put it in the middle. If you use a small-capacity oven, you can consider placing it on the bottom layer, and then cover it with tin foil when appropriate to avoid sticking to the top. In order to make it darker, I deliberately adjusted the bakeware to a layer close to the upper heat source at the end. Don’t learn from me if the oven is small, just be a normal baking girl...just put it in the middle.

The outer skin of the finished product is slightly crispy, and the inside is very soft. (If there are hard or sticky or all unexpected unexpected problems, it is not normal, please remember which step went wrong~ In addition, repeated practice will always be more effective than follow-up. This may be what philosopher said. of……)

15. After roasting, take it out of the oven, place it on a cooling rack to cool to room temperature, and then store it in a bag or eat it while it is hot.

Tips:

Be careful not to over-ferment