Sugar biscuits are a very delicious home-cooked staple food. How can you make crispy and delicious sugar biscuits at home? Below I will share with you two home-cooked recipes for two kinds of sugar shortcakes.

Home-made sugar cakes are made with one type of dough and one type with dead dough. The sugar cakes with yeast dough can be used as a staple food and are somewhat similar to sesame biscuits, while the sugar cakes with dead dough are more like snacks. First, let’s talk about the dough-raised sugar shortbread, which is made from yeast dough and pastry. Most of them don’t need filling. Besides, the doughy pastry is made of water-oil skin, pastry and fillings.

Brown sugar leavened puff pastry recipe: Rough dough recipe: 500 grams of Fuqiang flour, 6 grams of yeast, 7 grams of baking powder, 50 grams of sugar, appropriate amount of water, and 15 grams of salad oil. Pastry recipe: 250 grams of Fuqiang powder, 125 grams of salad oil, 80 grams of brown sugar, appropriate amount of white sesame seeds.

Preparation method: add an appropriate amount of water to the dough yeast, stir the flour, sugar and baking powder evenly, pour an appropriate amount of water, add the yeast water and mix into cotton wool, then add salad oil and mix into a dough. Dough. Mix the pastry flour and salad oil together, then pour in the brown sugar and stir evenly. Shape and mature. First roll the dough into thin slices of about 0.5 cm, and evenly coat with brown sugar puff pastry. Roll up one end of the dough into a cylinder and stretch it slightly. Divide it into long sections of even size and cut it with a knife or use a hand cutter. Knead the small pieces into a ball shape, dip it in water and roll it on white sesame seeds for a few times, so that the sesame seeds are evenly adhered to the surface of the dough. Roll out the dough with sesame seeds and let it rise for 20 minutes. Preheat the electric pan and bake the sesame seeds until the surface is crispy and golden.

Tips: The dough should not be too hard and slightly soft, so that the baked sugar biscuits will be crispy on the outside and soft on the inside. It’s okay to mix the brown sugar and the pastry together. If they don’t, you can just spread the pastry evenly on top of the pastry. When rolling out the dough, pay attention to the thickness. If it is too thick, the pastry will not be crispy.

Bean Paste Pastry Pastry Recipe: 500 grams of rich flour with water and oil crust, 37 grams of salad oil, 210 grams of water, and 50 grams of white sugar. Pastry recipe: 250 grams of Fuqiang powder and 130 grams of salad oil. Appropriate amount of bean paste filling (water bean paste filling is more delicious) and white sesame seeds.

Preparation method: Mix all the ingredients of water and oil skin together and knead into a dough, then bake for 30 minutes. Mix the pastry flour and salad oil, mix well and set aside. To form and mature, first roll the water-oil dough into a square sheet, wrap it in pastry, and fold it into three layers for 20 minutes. Then roll it into a 0.5-thickness sheet, roll it up from one end into a cylinder, and use a knife to divide it into even small pieces. Flatten the small noodle pieces vertically, then roll them into round sheets and wrap them with bean paste. Roll it into a pancake, spray a little water on the surface, sprinkle with sesame seeds and fry until the surface is golden brown.

Tips: This shortbread will be more delicious if you have an oven at home. For watery and oily skin and smooth noodles, the noodles should be thoroughly cooked. We made this puff pastry as an outer puff pastry, but it can also be made into an inner puff pastry. The difference between outer crispy and inner crispy is that the outer crispy layer can be seen directly with the naked eye, while the inner crispy layer is the layer that can be seen after cutting. For example, papaya cake is crispy on the outside, and wife cake is crispy on the inside.