Sugar shortbread

Inputs:

600g of flour + 350g of lukewarm water (for the outer layer of dough), 90g of cooking oil + 150g of flour (for shortening), 100g of sugar (if you don't like white sugar, you can replace it with brown sugar) + 30g of flour (for the sugar filling), and a few black sesame seeds.

Practice:

1, 600 grams of flour and 350 grams of lukewarm water and dough, the amount of water according to their own flour absorbency slowly add, and then a layer of cooking oil on top of the dough covered with plastic wrap to wake up for about 30 minutes.

2, wake up the dough to do other ingredients, hot 90g oil poured into 30g of flour stirred into the shortening put aside, you can also put into the freezer for 10 minutes, 100g of sugar add 30g of flour stirring is the filling, so that when cooked, there is sticky.

3, wake up the dough kneaded a few times, divided into equal small doses, flattened and wrapped into the shortening 2 spoons, like a bun wrapped flattened and rolled a little thinner, so that the layers will be more, and then rolled up from one end, flattened again, rolled out vertically, and rolled up flattened and rolled out into a round cake embryo. Then wrapped into the sugar filling closed and flattened, the cake embryo is ready!

4, cooking pot brush a little oil, put the cake embryo, cake surface brush with water, sprinkle some black sesame seeds, medium-low heat frying, cover the lid of the pot simmering for 2 minutes and then flip.

5, flip back and forth until the two sides of the drum up on the good, layers of crispy sweet shortcake can eat.

Warm tips:

1, the pie crust must be rolled thin, but do not roll through the skin, the thinner the rolled cake the more crispy, the cake if you use a gas stove to fry must be small fire.

2, the shortening is not too thin, otherwise the package is not good when wrapped, the sugar filling must be added flour, can increase the viscosity, so that eating up will not flow to where all are, special reminder: be careful to burn your mouth Oh ...