Traditional shortbread
Overview
This is a traditional Chinese pastry. Although it seems to have more steps, it is actually much simpler than baking bread and cakes. Because it does not require any materials that need to be dissipated, nor does it require any experience or skills, it is almost zero difficulty and zero failure even for novices. The required materials are extremely simple, just prepare a little lard. Of course, other vegetable oils can also be used, but the traditional method is to use lard, which is more pure and has a better shortening effect. Regarding the health of lard, I don’t think eating it every day, but eating it occasionally every few years, won’t threaten your health, right? If you are still worried, eat more fruits and vegetables. In fact, I feel that the current food safety problem has far exceeded the problem of lard
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Ingredients
Steps
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200g all-purpose flour, 100g lard
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Knead into dough, that is, oil dough.
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Divide into 14g small portions and roll into balls.
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300g all-purpose flour, 20g sugar, 65g lard, a little salt, 120g boiling water.
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Knead into a piece of water dough.
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Divide into 20g small doses.
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Roll the water mixture into a cake and place the oil dough in the middle.
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Wrap it up like a bun
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Let rest with the seam side down for 15 minutes.
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Roll the dough into a long strip
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Roll up
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Rolled up completely
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Complete them all in order
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With the edge facing up, roll it into a long strip
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Fold into three layers in the middle and let rest for ten minutes.
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Roll the dough into a cake
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Cover with fillings. (The filling ratio of sugar to flour is 2:1, add appropriate amount of white sesame seeds)
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Arrange on the tin foil on the baking sheet, preheat the oven to 200 degrees, middle layer, upper and lower heat, bake for ten minutes, turn over and bake for another fifteen minutes.
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The finished product needs to be chewed. This is also my first time baking.
