"Shortbread is named after a special fat-baked cake. It is made of good lard, mixed with proper amount of flour, and then blended into a flame. It is characterized by crispy skin, which is fragrant but not greasy. "

material

300 grams of high-gluten flour and 400 grams of bean paste are the main ingredients.

Auxiliary lard 4 tbsp.

2 grams of salt

2 eggs

20 grams of sugar

The method of sesame and winter melon crisp

1. Crispy crust: Mix high-gluten flour, lard and 1 g salt, knead into dough, and then wake up for half an hour.

2. Oil skin: Mix high-gluten flour, eggs, lard, sugar and salt, knead into a ball and wake up for half an hour.

3. Divide the dough of oil crust and pastry into even 6 grades.

4. Flatten the oil skin and roll it round, and wrap the pastry inside and knead it into a round ball.

5. At this time, let it stand and cover it with a wet cloth for 10 minute.

6. Flatten and roll into a cow tongue.

7. Stand it up, flatten it with your hands, and roll it into a cow tongue.

8. Roll it up and wake it up 10 minutes.

Repeat steps 9.6 and 7 for two more times, and start again 10 minute.

10. Stand it up, squash it by hand, roll it into dough, and add the wax gourd paste.

1 1.

12. Put it in a baking tray, wake it up 10 minutes, then sweep a layer of egg liquid and sprinkle with black sesame seeds.

13. Put it in the middle layer of the oven, preheat it at 200℃ for 5 minutes, bake it at 150℃ for 30 minutes and then bake it at 230℃ for 5 minutes.

knack for cooking

Note: When proofing, be sure to cover the dough with plastic wrap to avoid air drying.