By light raindrop 269
<h2>Royalties</h2>
Water skin:
Medium gluten powder 150 g
Water 60-70 g
1/2 teaspoon salt
Cooking oil or lard 15 g
Puff pastry:
Medium gluten powder 110 g
Cooking oil or lard 35 g
Filling:
2 scoops of sugar
Half a scoop of flour
Half a scoop each of black sesame seeds and white sesame seeds
<h2>Practice steps</h2>
1: Add 1/2 teaspoon salt to 150g of medium gluten powder
2: Add 15g cooking oil or lard and mix well
3, a small number of times add 60-70 grams of warm water
4: Knead into a ball and cover and let it sit for 15 minutes, knead the dough again into a smooth dough and put it in a plastic bag to wake up for 1 hour
5, make oil skin: 110 grams of medium gluten powder add 35 grams of cooking oil and mix well
6: Knead the dough into a plastic bag and wake up the dough together with the oil skin for 1 hour
7: 2 tablespoons of sugar
8: Add half a spoonful of flour
9: Add 1/2 tbsp white sesame seeds
10: Add 1/2 tbsp black sesame seeds and mix well
11: Take out the awakened oil skin and rub it into long strips and cut into 8 equal parts, cover with plastic wrap to prevent air drying
12: Take out the puff pastry and rub the strip into 8 equal parts, then rub it round and set aside
13: Take a oil skin and flatten the rolled round and put it into the puff pastry round, and wrap it in the way of bun bun
14, like this
15. Do a good job in turn
16. Take the first raw blank, and flatten it with a rolling pin on the bare side
17: Roll up and down from the middle to form an oval dough
18. Turn over again to become a light face down
19, then fold up as shown in the picture
20. Figure
21. Turn around and squash with a rolling pin (bare face down Ha)
22, from the middle up, roll out long as shown in the figure
23, then fold up as shown in the picture
24. Figure
25, this is it
26: Cover with plastic wrap and let stand for 15 minutes
27. Take the first raw blank and roll it out and pinch the edge by hand
28: Add the prepared filling
29, like a bun wrapped well (the mouth must be put away well)
30. Do it in turn
31, take a side of the agent to flatten and gently roll out the circle as shown in the picture
32: Put in a non-stick pan (oil is a little more than usual stir-fry Ha) Cover and fry over low heat until golden brown
33: Flip over the lid and continue to fry over low heat until golden brown
34, both sides of the golden can be opened and fried until the cake is golden (the oil is not enough to make up some ha)
35, shortbread is ready
36, crispy Enough to feel across the screen
37, like it quickly try it
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