Sugar Shortbread

Sugar Shortbread

1. Weigh out 2000 grams of flour first

2. Then add soybean oil (peanut oil) to make thin pastry

3. Stir well

4. No gnocchi

5. The remaining flour is mixed with yeast to form a yeast dough

6. Roll the fermented dough into large slices; the thickness must be even

7. Then, apply a layer of oil on it

8. Pour the thin pastry into the large noodles

9. Spread evenly on the large dough sheet (must be evenly spread)

10. Then roll it up from one end

11. Make long strips

12. Then lay down into even-size noodles, 50g/piece

13. Gently press the exposed part of the lotion with your hand

14. Turn the two ends of the noodles inward, and then gently press

15. White sugar, green red silk (sesame), add a little flour to make fillings

16. Mix the fillings well (the flour and sesame seeds are best heated in the oven to make them cooked sesame seeds and cooked flour; this tastes better)

17. Wrap the sugar sesame filling into it

18. Tighten the mouth

19. Be sure to tighten the mouth; otherwise the filling will overflow during the heating process

20. Put the wrapped embryonic agent mouth down

21. Then use a rolling pin to gently roll a few times

22. Make the raw embryo into a round cake shape

23. Brush the baking pan with oil first to prevent sticking to the bottom of the baking pan; then place the prepared raw embryos neatly on the baking pan

24. Put the prepared raw embryos in the oven and bake them until the round cakes are bulging and golden brown, then they can be out of the oven

25. Features: crispy and sweet, with distinct layers.