Sugar shortbread to make our days a little more sweet!
by A Touch of Light 666
#水油面用料
Medium gluten flour 500 g
Soybean oil 100 g
Water 200 g
Salt 2 g
#油酥面用料
Medium gluten flour 300 g
Soybean oil (preferably large oil) 150 g
#糖馅
Sugar 250 g
Medium gluten flour 80 g
Soybean oil 50 g
Black sesame seeds to taste
1, water and oil noodles: 500 grams of flour 100 grams of soybean oil 200 grams of water 2 grams of salt, soybean oil, water, salt mixed into the flour kneaded dough, wake up for a while.
2, puff pastry: 300 grams of flour 150 grams of soybean oil (preferably large oil, more crispy, fragrant) kneaded together, set aside.
3, sugar filling: sugar 250 grams of flour 80 grams of soybean oil, mix by hand, according to personal taste, put an appropriate amount of crushed black sesame seeds.
4, the skin noodles are divided into several parts, the puff pastry is divided into the same parts, 16 to 20 parts, the skin noodles are rolled into a pancake, wrapped in a small agent of puff pastry, and the mouth is placed on the noodle case in order.
5. Roll out into a cake, like a quilt, folded into a square shape, and placed in order.
6: Seal the four sides and roll out into a pancake.
7: Wrap in sugar filling.
8: Wrap the sugar filling and roll out into a small cake.
9, the electric cake bell does not need to put oil, adjust into a pie stall operation is OK. If the induction cooker is available, the temperature of 200 degrees is enough.
10, the layering is very good, especially crispy!
11. Golden yellow skin.
12, another picture of white sugar filling without black sesame seeds.
13, afternoon tea to a shortbread, especially satisfied!
The dough for each step should be covered with plastic wrap. If the induction cooker is made, the cake is drummed up and then turned over, the sugar is melted, and then out of the pot after the shape is fixed, baking more will, do not turn it over repeatedly.
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