White Sesame Shortbread

White Sesame Shortbread

1. Pour the boiling water into the flour in a circular motion and stir continuously with a spatula to form a loose dough.

2. Pour cold water.

3. Add oil and salt, mix and knead gently with your hands to form a dough (dough is stickier), cover with plastic wrap, and relax for 30 minutes.

4. Pastry making: Fry the flour on low heat until it changes color slightly, let it cool and sift it, heat the oil to 170 degrees, slowly add salt to the cooked flour, stir well and let cool for later use.

5. Divide the loosened dough into 6 equal parts.

6. Roll the dough into larger round pieces and spread a layer of pastry. (You can apply a little oil to prevent sticking during operation).

7. Roll tightly, roll into long strips, and relax for another 10 minutes.

8. Slowly knead the long strip of dough into a spiral shape and let it relax for another 15 minutes.

9. Flatten the dough, dip white sesame seeds on the surface and gently compress it with your hands.

10. Lightly coat the Essential round 24cm saucepan with oil, and put the white sesame seeds side down in the pot.

11. Cover with a lid and slowly roast over low heat.

12. When the dough is colored, turn it over and bake both sides until golden brown.

13. The double aroma of shortbread and sesame leaves the cheeks of the teeth.

14. Finished picture