Sugar shortcake, the traditional Chinese shortcrust pastry, is made by using a large bag of pastry, which makes the production process simple and quick. The classic sugar shortcake filling is fried flour, sugar and oil, rolled out thinly and rounded biscuit biscuits into the high temperature oven slowly bulging, layers of crispy, wrapped in a traditional and classic sweet and fragrant shortcake filling.

Ingredients

200 grams of flour, 120 grams of water, 20 grams of oil.

Accessories

Sugar 80 grams, 30 grams of oil, 80 grams of flour, sesame seeds, the right amount of egg .

Sugar shortbread practice

1, 80 grams of flour spread on a baking sheet, into the oven, set the oven at 175 degrees, bake for 10 minutes until lightly browned, the oven does not need to preheat.

2. Pour the baked flour into a small bowl, add 80g of sugar and 30g of hot oil, and mix well to form a sugar shortbread filling.

3, and the oil crust: 200 grams of flour and 20 grams of oil into a large bowl, slowly fill with 120 grams of hot water, and stir constantly.

4: Form a smooth and soft dough, cover with a damp cloth and let rise for 30 minutes.

5. For the shortening, mix 100g of flour with 50g of oil.

6: Roll out the dough and put the shortening in the center of the dough.

7: Wrap it up.

8: Roll out into a large sheet.

9: Roll up and divide into equal parts.

10: Take one portion, seal and pinch it, roll it flat, wrap it in the filling and roll it thinly.

11, in turn, all done, placed on a baking sheet, the surface of the cake biscuits brushed with egg wash (or syrup, milk), dipped in sesame seeds.

12, into the oven 220 degrees, about 12 minutes.