Mid-Autumn Festival is coming up, and more people are making cakes. I have not done the crispy cake. And this is not like steamed bread to be hair, do the time is also short and convenient. Lard is also readily available at home. I decided to make shortcake.

Water oil skin: flour 300G, sugar 100G, lard 130G, water 95ML mixed kneading light, placed 15 minutes

Shortening: flour 200G, lard 100G. placed 15 minutes

Water oil skin and shortening skin more divided into 15, water oil skin wrapped shortening, rolled out into long strips, rolled forward. Roll out the dough into a long strip and roll it once more. Then roll it into a circle, wrap it in bean paste filling and brush it with egg wash. Preheat oven to 200 degrees, 25 minutes.

Materials

Main ingredient: 500g medium gluten flour;

Accessories: 230g lard, 100g sugar, 95ml water, 1 egg

Bean paste shortbread

1

After wrapping the water-oiled skin around the shortbread, roll it into long strips and roll them up

2

Roll them long

3

Roll them forward.

Roll forward

4

Rolled

5

Rolled first

6

Prepared bean paste

7

Pack the bean paste into the skin

8

Dough up. I feel that the crust is a bit dry here? I wonder what's wrong with it?

9

Pressed with a flower sheet to form a shape, there are some slightly protruding edges, gently press with your hand, the edges will be neat

10

All pressed

11

Placed on the stove grid

12

Brush with egg wash

13

Into the oven.

14

Bake and remove from the oven

Tips

The lard shortening is remarkable. It tastes delicious