Medium gluten flour 300g

Water 165g

Vegetable oil 15g

Yeast 3g

Salt 2g

Ingredients 2 (Shortcrust)

Medium gluten flour 150g

Vegetable oil 75g

Ingredients 3 (Filling)

Brown sugar 75g

Sesame seeds 30g

Flour 20g

Honey 25g

Oil 15g

Water a little bit (if you can form a ball, do not add water)

Egg wash Surface decoration

Sesame seed Surface decoration

Methods of brown sugar shortbread

Cooking of shortbread

Crisp material Pour into a container

Mix into a ball

Pour the shortening ingredients into a container

Mix into a ball

Then make the filling. Allow the oil crust and shortening to have sufficient time to loosen. Fry the flour in the filling

Pour in the cooked sesame seeds, brown sugar

And then crush the brown sugar, add the oil and honey

Knead into a ball, if the amount is just right you don't need to add water. If the amount of honey is just right, you don't need to add water. Add the honey slowly as you see fit

Then take out the oil skin and drop it a couple of times

See how much smoother it is after dropping it than the one on the left

And then divide it into 10 portions

Divided the shortcrust into 10 portions

Pack the oil skin into the shortcrust

Put it into the shortcrust

Plough it out long enough to roll it up

Put it out long enough to roll it up

Pull it out long enough to roll it up again

Pull it out again.

Divide the filling into 10 portions

Roll the crust into a circle and wrap it around the filling

Close it up and roll it into a pie shape, brush the top with egg wash and sprinkle with sesame seeds. Preheat oven to 210 degrees and bake in the middle for about 20 minutes to get a good color.