Sugar Shortbread

Sugar Shortbread

1. Spread 80 grams of flour on a baking tray, put it in the oven, set the oven to 175 degrees, and bake for 10 minutes until it is slightly yellow. The oven does not need to be preheated.

2. Pour the baked flour into a small bowl, add 80 grams of white sugar and 30 grams of hot oil, and mix it into the filling of the sugar shortbread.

3. And oil skin: Put 200 grams of flour and 20 grams of oil into a large bowl, slowly pour 120 grams of hot water, and stir constantly.

4. Make a smooth and soft dough, cover it with a damp cloth, and let it wake up for 30 minutes.

5. And shortbread: Mix 100 grams of flour and 50 grams of oil.

6. Roll out the oil crust and place the shortbread in the middle of the oil crust.

7. wrap up.

8. Roll into a blockbuster.

9. Roll up and divide into equal parts.

10. Take a portion, seal and knead, flatten, wrap with filling, and roll thin.

11. Prepare them all in order, place them on a baking tray, brush the surface of the cake dough with egg liquid (or syrup, milk), and dip with sesame seeds.

12. Put it in the oven at 220 degrees and bake for about 12 minutes.

Tips:

1. The oil can be lard or odorless salad oil.
2. Use hot water when mixing the oil crust, the cake made is tough and non-dry, and it is easy to operate.
3. When rolling into a large piece, roll it slowly along, and try not to break it as much as possible.
4. Roll out every small cake, try not to break it, so that it can be bulged in the high-temperature oven.