(The weight can be 10)

Shui Pi: common flour140g, sugar 20g, butter 30g, water 60ml, salt 1/8 teaspoons.

Oil skin: low-gluten flour 90g, butter 60g.

Sprinkle flour: appropriate amount of sugar.

working methods

1. Mix Shui Pi materials, cover the dough and relax for 30 minutes.

2. As long as the oil skin materials are evenly mixed, cover and refrigerate for 30 minutes. (Stirring for too long will make it sticky)

3. Wrap 25g of Shui Pi dough into15g of oil-coated dough, knead it round, close it and cover it.

4. After all the Shui Pi and the oil skin are wrapped, take out the first one, take a small ball, roll it into a tube shape, roll it into a shape, put it vertically, and cover it.

5. After completion, take it out from the first portion, flatten a small amount, and then roll it into an oval shape.

6. After draining, put it in a baking tray, spread a baking cloth and sprinkle sugar on the surface.

7. Put in a preheated oven and bake at 200 degrees for 20-25 minutes until golden and crisp.

skill

~ the temperature and time should be adjusted according to the oven.

~ It is recommended to put the leftover shortbread in a sealed box to keep it crisp.