Ingredients details

Main ingredients

320g all-purpose flour auxiliary ingredients

105g oil

130g water Ingredients

Appropriate amount of sugar

Sweet taste

Baking process

One hour of time

Normal difficulty< /p>

Steps for making crispy sugar cakes

1

Weigh the raw materials for the water and oil crust: 200 grams of flour, 45 grams of vegetable oil, and 130 grams of water.

2

Mix the water and oil dough ingredients and knead into a smooth dough.

3

Weigh the ingredients for the pastry: 120 grams of flour and 60 grams of oil.

4

Mix the ingredients of the pastry together and rub it into a smooth dough (that is, rub the pastry).

5

Make it into a smooth dough

6

Roll out the dough into large pieces, put the pastry into the dough, and use water Pastry wrapped in oil skin.

7

Close it, knead it into a smooth dough, and then flatten it.

8

Roll it into a large long piece, roll it out as thin as possible, and then roll it up from one end.

9

As shown in the picture, roll it into a roll shape. Divide into several portions (this portion can make 8 shortbread cookies, so I divided it into 8 portions).

10

Prepare sugar, flour, and cooking oil, and start making the sugar filling. Put all the sugar filling ingredients in a bowl and mix them evenly.

11

Take a piece of dough, flatten it, and roll it into a sheet, not too thin. Put the sugar filling in it.

12

Start closing from one side. After closing everything, use force to form a pull to prevent the filling from being exposed during baking. . Press the puller flat.

13

Put the opening side down on the chopping board and roll it into a round shape.

14

Place the dough on the baking sheet one by one, put it in the oven, preheat it to 200 degrees, turn the heat up and down, and bake for five minutes.

15

Take the unbaked shortbread out of the oven and brush it with egg wash.

16

Sprinkle with black sesame seeds.

17

Bake for another 20 minutes. It is better to take it out after a few minutes after baking.