1. First make the water oil skin. Pour ordinary flour, sugar, vegetable oil and water in a bowl first, and mix well
2. Knead into a smooth dough
3. Cover with a layer of plastic wrap, wrap tightly, and let stand for half an hour
4. After half an hour, the dough will become very soft, use the way of pushing forward and pulling back, knead the dough continuously, or beat it hard, until a thick film is formed.
5. Close tightly again and cover with a layer of plastic wrap for later use
6. Let's make shortbread again. After the butter is completely softened, pour in the flour and wear gloves to grasp evenly
7. Knead into dough, cover with plastic wrap and set aside
8. Take out the water and oil skin dough without kneading it again, just roll it out with a rolling pin. The size is twice the size of the shortbread.
9. Wrap the shortbread in like a bun, and the seal must be tight
10. Press the wrapped dough back again, with the smooth side facing up
11. Roll the dough into a rectangle with a rolling pin
12. If the dough has pores, tie it with a toothpick to expel the bubbles
13. Turn the dough upside down again, with the smooth side facing down
14. Roll out the dough into a rectangular bread, the length is about 45 cm, the width is about 25 cm
15. Roll the dough from top to bottom, taking care not to get in excess air
16. Divide into eight equal parts, stick tightly, add a layer of plastic wrap, and let stand for 15 minutes
17. Prepare the filling. Mix white sugar, flour and black sesame seeds
18. Let the outer skin stand still, with the sealing part facing up, press her back again, and then roll it out into thin slices
19. Scoop in the filling of the white sugar, use a tiger's mouth to help close the mouth, slowly push upwards, be sure to pinch the mouth tightly to prevent the sugar from leaking out, and then arrange it to look better
20. After standing for another 15 minutes, roll the dough into a dough sheet about ten centimeters in diameter
21. Put it in the preheated oven and bake at 170 degrees for 25 minutes
Tips:1. If you don't have an oven, you can also use a low heat in a pan to fry slowly, it will be fully cooked in about 25 minutes. In contrast, the oven version will be crisper and the layering effect will be better.
2. The finished sugar shortbread should wait until it is completely cooled before eating.
3. If you don't like sugar, you can pack less sugar hearts.
