Sugar Shortbread

Sugar Shortbread

1. Put part of the water and oil skin into the cook machine

2. Knead it into a smooth dough, take it out and knead it, put it in a fresh-keeping bag and set aside

3. Pour the flour of the dry pastry on the chopping board, open the nest, and put the lard in the middle

4. Wear disposable gloves with a full scraper to rub repeatedly to make the flour and lard completely blend

5. Divide dry shortbread and water-based oil into 5 portions

6. Take one part of the water and oily skin, roll it into a round skin, and wrap it in dry shortbread

7. Knead the steamed buns and close the mouth tightly

8. Roll out into an oval shape with the mouth facing upwards

9. Three-fold, roll-length, three-fold again, roll-length

10. fold

11. Cook the flour, sugar and white sesame seeds in a bowl and mix well

12. Roll into large slices, wrap in sugar sesame filling

13. Roll into a round cake, and use a scraper to make a grid pattern on the front

14. Warm the pan with cold oil, the cake is face down

15. Bake until it changes color, turn it over and continue to bake

Tips:

The oily skin is easy to air dry, the production process should be fast, and the whole process should be covered with a damp cloth