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How to make shortbread crisp and soft?
Red bean shortcake

Oil skin material:

100g medium gluten flour, 35g lard, 40g boiled water and 20g sugar.

Crispy material:

Low gluten flour 70g, lard 30g. Other materials: 50 grams of honey beans, one egg, and appropriate amount of white sesame seeds.

Exercise:

First, stir the flour, fine sugar and lard in the oil skin evenly, pour in boiling water, mix well, synthesize smooth dough by hand, and cover with plastic wrap for later use.

Mix the dough materials together, knead into smooth dough, and cover with plastic wrap for later use.

3. Divide the oil skin and pastry evenly into 6 parts, round them respectively, and cover them with plastic wrap to prevent them from drying out.

4. Take a piece of oil skin material, flatten it slightly, put it in the pastry and tighten it with the jaws, and make six pieces in turn.

5. Take a prepared dough, flatten it with a flour stick to make it tongue-shaped, roll it up from top to bottom, and make it all in turn.

6. Roll out the prepared dough for the second time, and also take a dough, flatten it and form a tongue from the middle to both ends again, and roll it up.

7. Take a good dough, flatten it from both sides to the middle, and then make a disk with a dough stick that is thick in the middle and thin on both sides.

8. put in the prepared honey beans, tighten the mouth with the tiger's mouth, and then press them into cakes.

9. Put them on a baking tray covered with oil paper in turn, brush a layer of egg liquid on the surface, cut 3 knives with a fruit knife, and then sprinkle with white sesame seeds.

10. Preheat the oven in advance 10 minutes, 180 degrees for 25 minutes.