How to make shortbread baklava ?

Mix all ingredient A into a ball.

Knead the dough repeatedly until it is extra smooth and elastic (preferably with a film). Make sure you don't get lazy here, the smoother and more elastic you knead the dough, the less effort you'll have to put into the pastry later. After kneading, apply a little oil, put it in a bowl covered with plastic wrap to relax for 20 minutes, and set aside. This is the crust part.

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Continue with the shortening part. Take another bowl, cut and mix all of ingredient B with a silicone spatula, mix well, make sure to cut and mix for a while, the more evenly the salt and five spice powder are distributed, the better the finished product will be.

The picture shows the mixed shortening dough. Cover with plastic wrap and set aside for 20 minutes.

Divide the dough and shortening into 9 equal portions (use an electronic scale to weigh the grams, don't divide them visually, it's inaccurate), and shape into balls. Cover with plastic wrap and relax for 15 minutes.

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After loosening, start to wrap the pastry. Take 1 portion of the pastry, flatten it, and wrap it in 1 portion of shortening like a bun, tighten it into a ball, and set it aside. This is very similar to the Chinese style of wrapping.

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When the dough is wrapped, close it all the way down, cover it with plastic wrap, and let it rest for 15 minutes.

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After relaxing, take 1 portion of the dough ball, flatten it, and use a rolling pin to roll it into a long oval shape, as shown in the picture. You need to roll it thinner to get more layers later.

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Roll vertically into a roll.

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Roll out into long strips of dough.

Then roll the rolls vertically. 9 rolls are done, cover all 9 with plastic wrap and relax for 20 minutes.

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When the rolls are ready, take 1 portion, push the sides of the roll into the center, and then pinch the rolls together to form a circle.

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Place it on the baking sheet, and press them all to form a cake blank with thickness. When you see this picture, you may be confused, how the biscuits are "burst skin", so that the "leakage of crisp" is not a failure? On the contrary. When you make Chinese pastry, you have to make sure that there is no leakage of pastry before it is considered a success. But we are this shortcrust pastry, I baked in order to create that kind of skin slightly burst the sense of hierarchy, deliberately each step will be rolled to the thinnest, prompting it to have this kind of similar "popping" characteristics, the finished product will be golden yellow layer after layer, if you are more traditional aesthetic, then you can roll a little bit thicker in front of the step, then baked out of the will be a conservative ...... round cake.

Preheated oven, upper and lower heat, middle layer, 200 ℃, bake 20 minutes, their own control. My oven is 72L, so it's no problem to put it in the middle layer. If you use a small capacity oven, you may consider putting it on the bottom layer and then covering it with tinfoil when appropriate to avoid a mushy top. I deliberately adjusted the baking sheet at the end to a layer very close to the top heat source in order to give it a deeper color. Oven small don't learn from me, be a quest for normal baking girl ...... just put it in the middle.

The finished product is slightly crispy on the outside and very soft on the inside. (If there are dry hard or sticky wet or all the unforeseen unexpected problems are not normal phenomenon, please try hard to remember which step went wrong ~ another, many times practice is always more useful than asking questions, it may be which philosopher said ......)

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Bake out of the oven, and put on a cooling rack. Cool to room temperature and store in a bag, or eat a class while hot.