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Sugar Shortbread Recipe

Sugar Shortbread

Ingredients:

• Flour
• corn oil
• sugar
• white sesame seeds

Method:

1. Put the flour into a thoroughly dry wok, stir fry over low heat, and continue to stir fry until the flour is slightly yellow and turn off the heat.
2. Mix the fried flour, sugar and corn oil in a container, and use a silicone spatula to thoroughly stir the sugar filling evenly for later use.
3. Mix all the ingredients of the oil skin, knead it into a smooth dough, wrap it in plastic wrap and let it rest for 30 minutes.
4. Mix all the ingredients for the pastry, knead it into a dough, wrap it in plastic wrap and let it rest for 30 minutes.
5. Roll out the slack oil skin into a large thick cake, wrap it in the pastry, and pinch to close the mouth.
6. Roll out the dough, roll it into a thin rectangle, roll it up into a tube shape, and cut it into small doses of equal parts.
7. Take a small dose, knead the two ends of the cut surface respectively, and handle all the doses.
8. Take a small dose, roll it out into a circle, wrap it with an appropriate amount of sugar filling, close the dose with the tiger’s mouth with your hand, and be sure to pinch it tightly.
9. With the mouth of the agent downward, roll it out into a thin round cake shape, spray a little water on the surface of the cake blank, and stick an appropriate amount of white sesame seeds.
10. Put it into a baking tray, and bake in the oven at 200 degrees for about 10-15 minutes in the middle layer.