Now that we are staying at home, the second sister also wants to make more food for her family. It just so happens that her family wants to eat sugar cakes, so the second sister also wants to make some sugar cakes for her family.

Usually when we hear about the sugar shortbread that has a little sugar water inside, exudes a hint of sweetness, and the outer layer is crispy and crumbly, it makes people drool just thinking about it.

But sometimes we can't master the effect of making the outer layer of shortbread cookies. Everyone thinks it is still difficult to make sugar shortbread that is crispy and crumbly and can maintain the shape of the shortbread as much as possible.

Regarding how to make delicious sugar cookies, some people say add more oil, while others say that adding warm water will make the crust crispier. In fact, both of these opinions are not entirely correct. If you want to make sugar cakes that are similar to those you buy,

The second sister felt that although it was not particularly difficult, the steps still had to be done step by step, so the second sister also shared with everyone how the second sister made the sugar cookies.

1. Layers of crispiness and good taste. The big difference between this sugar cake and yeast cake is that each layer of this sugar cake is very crispy, and each layer is particularly distinct and has the effect of layers of crispiness.

Without the effect of being crispy on the outside and soft on the inside, the sugar cakes produced in this way will not be particularly delicious.

2. It’s not difficult to make. To make this crispy and crumbly sugar cake, first of all, if you watch the sugar cake made by the second sister, you will understand how to make this crispy and crumbly texture.

Required ingredients Main ingredients: 300g flour, appropriate amount of cooking oil.

Auxiliary materials: a little white sugar, a little black sesame seeds.

Let’s start making crispy sugar cakes. 1. First, add 200g of flour and 15g of cooking oil. Adding a little cooking oil will make the cakes taste more oily and fragrant.

2. Knead the dough with warm water to form a relatively smooth dough. The amount of water added here should be less than that for making dough.

3. Heat a little hot oil in a pot, pour the hot oil into a bowl, and add about 100g of flour.

4. Do not add water to this, just mix it with cooking oil to make a crispy dough.

5. Roll the dough mixed with water into a pancake, and spread the freshly made pastry dough evenly on top.

6. After rolling the dough from one direction, divide it into several small portions evenly mixed with pastry dough.

7. Knead the small dough into a round cake and make a pit, then add white sugar and black sesame seeds inside.

8. After wrapping the white sugar and black sesame seeds, we close the mouth and put the dough in the pot until cooked.

Let's take a look at the effect of the crispy and crumbly sugar cake made by the second sister. Don't you think it's pretty good?

1. Skills with pastry dough. The pastry dough itself is not as hard as dough kneaded with warm water, and if you stir more, we can spread the pastry more evenly.

2. There are techniques for frying pancakes with a small amount. We have already added cooking oil during the process of kneading the dough and adding the pastry. When we pancake, we can use an oil brush to apply a thin layer and it is enough.