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Practice, how to make authentic shortbread
Step 1: raw materials: flour, corn oil, yeast powder, low-gluten flour and sugar.

Step 2: Mix the yeast powder with a little water evenly.

Step 3: Mix120g high-gluten flour with 30g corn starch to form medium-gluten flour, add clear water, corn oil and yeast water, mix and knead to form water-oil dough.

Step 4: Cover with plastic wrap and simmer for 5 minutes.

Step 5: Add corn oil to the low-gluten flour and knead it into dough by hand.

Step 6: This is oily dough.

Step 7: raw materials for epidermis decoration: eggs and black sesame seeds.

Step 8: Roll the baked oil-water noodles into rectangular pieces, press the oil dough into a small rectangle and spread it on the oil-water noodles, then fold it in half and knead the edges tightly.

Step 9: First gently press the dough with your hands, then roll it out slowly from the middle to the two sides with a rolling pin, then fold the two sides to the middle like a quilt, and then fold it.

Step 10: Roll into a larger rectangular or oval dough sheet.

Step 1 1: Roll up the dough slowly from top to bottom and grow into a strip.

Step 12: Divide into equal portions of flour.

Step 13: Take out a flour noodle, flatten it and fold the pastry exposed at both ends to the middle.

Step 14: After the dough is rounded, gently flatten it by hand. Make the rest of the pasta in turn.

Step 15: Brush the egg white liquid on the biscuit, stick black sesame seeds on it, and leave it for a few minutes before baking. Preheat the oven to 200 degrees. After preheating, put the biscuit in the oven for 18 minutes. After the biscuit turns golden brown evenly, turn off the fire, and then take it out to cool.