Sugar shortbread is a very delicious home-cooked staple food, how can you make crispy and delicious sugar shortbread at home? Here I will share two sugar shortbread two home cooking methods to you.

Sugar shortcake home practices a hair surface of a dead surface, hair surface sugar shortcake can be used as a staple food and baklava a little similar to the dead surface of the sugar shortcake is more like a snack. First of all, the hair surface of the sugar shortcake is made of hair surface plus shortening, most do not need to put filling. The shortbread is made from a shortbread crust with a shortening and a filling.

Brown sugar shortbread recipe: dough recipe: 500 grams of rich flour, yeast 6 grams, baking powder 7 grams, 50 grams of sugar, water, salad oil 15 grams. Shortening recipe: 250 grams of rich powder, 125 grams of salad oil, 80 grams of brown sugar, white sesame seeds moderate.

Method of production: dough

Yeast with the right amount of water to melt, rich powder and sugar, baking powder, mix well, pour the right amount of water in the addition of yeast water and cotton-wool, in the addition of salad oil and into the dough.

Shortening

Mix the rich powder and salad oil together, then pour in brown sugar and mix well.

Molding and maturing

First, roll out the dough into a 0.5cm sheet and spread it evenly with brown sugar shortening. Roll up the dough from one end and shape it into a cylinder before stretching it slightly. Divide the dough into even sized pieces and cut them with a knife or use a small dollop of dough. Shape the dough into a ball, dip it in water and roll it in white sesame seeds, so that the sesame seeds stick evenly on the surface of the dough. Roll out the dough and let it rise for 20 minutes. Preheat the electric cake pan and cook until the top is crispy and the sesame seeds are golden brown.

Tips: The dough should not be too hard, but a little softer, so that the sugar shortcake is very tasty and soft. Brown sugar and shortening and together can also be, not and together on the wipe after the shortening evenly sprinkled in the shortening can also be. The first thing you need to do is to make sure that you have the right amount of dough for the job, so that you can get the right amount of money for the job.

Recipe for bean paste dead flour version of shortbread: water oil crust recipe

Full of 500 grams of flour, 37 grams of salad oil, 210 grams of water, 50 grams of sugar.

Shortcrust recipe

250 grams of rich powder, 130 grams of salad oil. Moderate amount of bean paste filling (water bean paste filling is more delicious) and white sesame seeds.

Method of production: water oil skin all the ingredients are mixed together and formed into a dough, molasses 30 minutes. The shortening rich powder and salad oil mix well and set aside. Forming, mature first water oil skin rolled into a square sheet, wrapped in shortening, folded into three layers of molasses 20 minutes. Roll out the dough into a 0.5 thickness sheet, roll it up from one end to form a cylinder, and divide it into even pieces with a knife. Flatten the small pieces vertically, then roll into a round sheet and fill with bean paste. Spray the surface with water and sprinkle with sesame seeds and cook until the surface is golden brown.

Tips: If you have an oven at home, this shortbread is even more delicious if you bake it. The oil skin and the dough should be fully molten. This shortcake we made into the outer pastry, can also be made into the inner pastry. The difference between the outer pastry and inner pastry is that the outer pastry is the layer of open pastry that can be seen directly with the naked eye, while the inner pastry is the layer of open pastry that can be seen after cutting. As an example, papaya pastry is the outer pastry, wife cake is the inner pastry.