How to make the filling of salty shortbread?

Shortbread is a kind of food that we often eat in our daily life. Not only delicious, but also healthy. It is a very common food. There are many tips in the process of making this kind of food, so we should pay close attention to them. It is good that we should always observe some delicious food around us.

Production method:

1. Add 50g soybean oil to100g flour to make crispy noodles.

2. Add 25 grams of soybean oil into 400 grams of flour and 175 grams of clean water to make a water-oil dough with appropriate hardness.

3. Put the sugar into a container, add osmanthus sauce, cooked flour and appropriate amount of salad oil, and stir evenly to form osmanthus candy stuffing for later use.

4. Put the crispy bread in the middle of the oil-water skin, roll it into a rectangle with a rolling pin, and roll it into long strips from top to bottom to make a dose of 70g.

5. Squeeze the agent into 12.5g white sugar stuffing by hand, knead it into a ball, then flatten it, roll it into a circle with a rolling pin, and brush the surface with egg liquid to form a cake blank.

6. Put the cake blank into the pot and bake it with oil at oven temperature, turning it once every minute until the surface is golden yellow (about 15 minutes).

Remember to add more sugar! !

Features: golden color, sweet and delicious.

Ingredients: flour120g, salad oil 80g, salt 1/2 teaspoons.

Exercise:

Stir-fry the flour until it changes color slightly, and then cool. Add oil to salad oil to about 160 degrees, slowly pour in flour, add salt and mix well, and let it cool for later use.

2. Shell:

Ingredients: 300g flour, boiled water 120g, cold water 100g, 25g lard, and proper amount of white sesame.

Exercise:

Pour the flour into boiling water, beat it into pieces with chopsticks while circling, add cold water, lard and salt, knead well, put it in a bowl, cover it with plastic wrap and relax for 30 minutes.

3. Divide the dough into six pieces evenly, roll one piece into a circle, spread it on the top and roll it into long strips, and relax at room temperature for 10 minute.

4. After the strip is rubbed more slender, it is coiled into a spiral shape and relaxed at room temperature 15 minutes.

5. flatten the dough and coat the surface with white sesame seeds.

6. Wipe the pan with a napkin stained with salad oil, with sesame seeds facing down, and fry until both sides of the cake are golden.

skill

25g lard in dough can be replaced by butter or salad oil, which tastes slightly different.

Crispy: Flour100g, oil 50g (I use lard, white ghee can also be bought), and it can be eaten after kneading.

Water-oil skin: 200 grams of flour and 50 grams of oil (I still use lard), knead well, add water 100ML, and knead into smooth dough.

Divide the wrapper and the oil-in-water wrapper into 12 pieces, roll out a wrapper for each oil-in-water packet, roll it up, roll it out again, and repeat this for 3 to 4 times to get the wrapper. Wrap the stuffing, put it in a baking tray, face down, brush the skin with water or egg yolk liquid (I brush it with water, and it will turn yellow if I brush it with egg yolk liquid), sprinkle with white sesame seeds and bake in the oven at 220 degrees for 25 minutes.

The above is the practice of home-made shortbread. I hope it will help everyone. we