This shortbread is really fast and delicious. It's also very simple to make, it doesn't need to be fermented, you can even prepare it one night in advance, roll out the crust, cover it with plastic wrap and refrigerate it in the refrigerator, and fry it in a pan or pan in the morning to eat it! It only takes a few minutes to enjoy great satisfaction. The freshly cooked cake is crispy and fragrant while it is hot, and the most primitive aroma of the wheat is chewed carefully, and the scum of the cake falls down. The secret of the aromatic flavor lies in the puff pastry in it!!! It is the kind of puff pastry wrapped in the shallot oil cake, and the hot oil and flour are mixed together. Wrap the puff pastry in the crust and roll out into a pancake pan and fry until golden brown on 2 sides. When fried, the aroma comes out, and I feel hungry when I smell it.
By Angel Gourmet Kitchen
<h2>Royalties</h2>
100 diamond high gluten flour 250 g
Salt 3 g
Room temperature water 150 g
Hot oil 30 g
Low gluten flour 30 ml
<h2>Practice steps</h2>
1: Mix the crust ingredients together and knead into a smooth dough
2. Divide into 4 parts and brush a little oil on the surface and relax for about half an hour
3: Roll out the dough into a thin crust, spread with puff pastry and wrap it up
4: Spread a little oil in the pan or pan, put the cake in the pan after heating, fry until golden brown on both sides to get out of the pan, if sprinkled with a little white sesame seeds is more fragrant
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