Shortbread is named after a special kind of fat baked cake. Use the best lard crisp, mix in a proper amount of steamed flour, add a proper amount of pepper and cinnamon when oiling, pick out the fried pepper and cinnamon after oiling, and then mix with flour to form a flame. The charred skin is made of sesame oil and flour, wrapped in a stove and roasted with slow fire. It is characterized by crispy skin, fragrant but not greasy. The recipe of raw materials of shortbread is: white flour 5.75 kg, alkaline flour 7.5 g, rapeseed oil 1.5 kg and pepper oil 50 g, and the recipe is 1. Making shortcake: put 250 g rapeseed oil into the pot, heat it, remove it from the fire, slowly pour 750 g white flour, stir it evenly, then take it out of the pot and put it into the basin for later use. 2. Mixing flour: pour all the remaining white flour into the basin; Boil the alkaline noodles with 2. 15kg water (60% cold water and 40% boiled water). First, pour 60% alkaline water into the dough repeatedly, then pour 25% warm water, knead it into a hard dough with shiny surface, then sprinkle the remaining alkaline water into it and squeeze it on the dough with your fist to make the alkaline water penetrate into the dough. Then move the dough to the panel and rub it hard until it is tough, then stretch it into long strips, then coat it with clear oil, and then connect it with 100 flour agent weighing about 65g. In order to prevent adhesion, each flour can be smeared with some oil, and then kneaded into strips of about 12cm one by one. 3. Making a cake: Crush the rubbed strip, then roll it into dough with a small rolling pin about 5 cm wide, spread 7.5 grams of ghee one by one, sprinkle 0.5 grams of salt and pepper, pick up the dough head on the right with your right hand, pull it out, then fold it into three folds, each fold is about 20 cm long, and then roll it from right to left. When rolling the dough, use your right finger to pull the dough sheet slightly to the width, and your left finger to hold both sides of the dough sheet. 4. Coating: the dough is pressed into a small round cake with a slightly thinner center and a diameter of about 7 cm. Pour 50 grams of oil into the pot and put the small round cakes into the pot one by one, so that the firepower at the bottom of the pot should be evenly distributed. Scattered everywhere. The fire on the tobacco is concentrated in the center of the tobacco, thus holding up the heart of the shortbread and making it expand. After about 3 minutes, remove the baking tray, pour 50 grams of clear oil on the shortbread, change the position one by one according to the fire color to prevent scorching, then cover the baking tray. After 1 minute, turn the shortbread over and change the position to achieve uniform fire color and crisp and yellow sides. The product has golden color, distinct layers, crisp but not broken, oily but not greasy, crispy and delicious.