Shortbread (sugar cake) practice: crisp outside and flowing inside. Ingredients: (dough) medium gluten flour 200 water 340 sugar 20 (crispy) flour 15 water 20 lard 15 (stuffing) white sugar 60 cooked flour 15 or brown sugar 60 cooked flour 15 Step: 65438. 2. Boil the water and pour the flour in three times. Stir until there is no dry flour. Cover and stew for five minutes. 3. Grease the panel and cool it in small pieces. 2. After kneading the dough thoroughly, put the pastry on the dough and wake it up for half an hour after kneading. 3. Prepare sugar stuffing, the ratio of sugar to flour is 4: 1, and the stuffing is rich and frugal. 4.50g of dough and10g of powdered sugar. Punch a few small holes in both sides of the medicine with a toothpick, so that the hot air inside will be released and will not burst when frying. 5. Oil temperature 160 degree frying. After the oil cake is put into the pot, turn to low heat. Stir-fry for 30 seconds, then stir with chopsticks. The oil cake is shaped and floated, slightly bulging, and it takes a long time to turn over, so that both sides of the oil cake are heated evenly. In the meantime, keep the oil temperature around 160 degrees. When both sides are slightly fried to Huangshi, turn to medium heat (180 degrees) and fry until golden brown. The purpose is to make the oil cake discolor and spit oil.