Original shortbread
Overview
The crispy and soft original shortbread is crispy on the outside and soft on the inside. Chinese pastries have their own characteristics and are not inferior to Western pastries at all.
Tags
Ingredients
Steps
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Ingredients: flour, salt.
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Pour the flour into the bread barrel, add warm water, start the kneading process, and knead the dough into a soft dough.
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After taking out the dough, knead it into a round shape with your hands, put it in a basin and cover it with plastic wrap to rest.
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After 20 minutes, when the dough becomes smooth and soft, transfer the dough to a board.
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Roll it out slowly with a rolling pin.
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Roll the dough into a large thin rectangle, brush with oil and sprinkle with salt.
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Roll the dough sheet from top to bottom, stretching it while rolling.
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Then cut into two equal parts.
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Take a portion of the dough and roll it into a circle as shown, stretching it while rolling.
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After making the second dough, press the dough with your palms.
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Roll it out slightly larger.
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Heat the pan, apply a little oil, and bake the cake.
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After the bottom side is baked into shape, turn the cake over and bake the other side. When both sides are golden brown and the cake is elastic when pressed with your hands, you can take it out and eat (cover the pot to prevent excessive water loss).
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Finished product.
