Sugar Shortbread

Sugar Shortbread

1. First make the oily skin dough. Put 200g flour and 20g oil in a large bowl, pour 120g hot water, and stir with chopsticks while pouring

2. Knead into a softer dough, cover with plastic wrap, and wake up for 30 minutes. The dough at this time is a bit rough.

3. Then make the filling. Spread 80g flour on the baking tray, put it in the oven, 175 degrees, bake for 10 minutes until the color is slightly yellow

4. Pour the baked flour into a bowl, add 80g sugar and 30g oil

5. Mix evenly into sugar shortbread fillings

6. Make shortbread. Put 100g flour and 50g oil in a bowl

7. Stir it well

8. After waking up the oily skin dough, knead again until it is smooth and soft

9. Roll out the oil crust and put the shortbread in the middle of the oil crust

10. Wrap it up, squeeze it tightly

11. Roll into large pieces, you can use high-gluten flour to prevent sticking

12. Roll up

13. Divide into equal parts

14. Take a portion of the dough, seal and knead it

15. Flatten

16. Put the filling

17. Dip fried white sesame seeds after wrapping

18. Squash lightly

19. Make all of them one by one and put them on the baking tray

20. Put it in the middle of the preheated oven

21. Set the temperature of the upper and lower tubes to 220 degrees, and bake for about 12 minutes

22. You can eat it right out of the oven

Tips:

1. The oil can be lard or odorless salad oil. The shortening effect of lard is better.
2. Use hot water when mixing with oily dough, 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, as far as possible not to break the crisp, you can use high powder to prevent sticking.
4. When rolling out the cake, try not to break it, so that it can be bulged in the high-temperature oven.
5. The temperature of the oven should be adjusted according to the performance of your own oven.