Northeast shortbread is characterized by golden yellow, clear layers, crisp but not broken, oily but not greasy, and crisp and straight slag. Not only children like it, but also adults like it very much, because it is really delicious ~ ~

Steps to make shortbread

Crispy flour: flour120g, vegetable oil 50g, kneaded into a smooth dough, relaxed for 30min, water-oil flour: 200g of flour, 40g of vegetable oil, 30g of white sugar and 80g of water, kneaded into a smooth dough, relaxed for 30min, and kneaded into strips and divided into 9 equal parts.

Rub the crispy noodles into balls, divide them into 9 equal parts, wrap them in oil and water, put them on the bottom, roll them into an oval shape with a rolling pin, roll them up from top to bottom, roll them again in the same way, wrap them in bean paste, roll them into pancakes, and preheat the oven at 200 degrees in advance for 20 minutes, and the surface will be golden.

The raw material for making the stuffing of bean paste buns is mainly red beans. First, soak the red beans in water for one day, then cook them in a rice cooker for half an hour, then drain the water and put them into a cooking machine to make red bean paste, then pour them into a pot and stir-fry slowly, add fine sugar three times, stir-fry until they don't collapse, scoop them up, and knead them into small balls by hand.