Brown sugar shortbread
Overview
How to cook Brown sugar shortbread at home
Tags
Ingredients
Steps
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Pour 15g vegetable oil into 200g flour and stir it with chopsticks
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Pour 50g warm water into 5g white sugar and melt the sugar
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Add another 50g of warm water to yeast and let it sit for a while
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Pour the sugar water into the mixture in step 1
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Pour in the yeast water and stir with chopsticks until it becomes fluffy
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Knead into a ball by hand and ferment until doubled in size
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Start making puff pastry, pour 50g of vegetable oil into the pot and heat
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When the oil is hot, add 75g of flour and stir-fry until the flour fully absorbs the oil
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Pour in the brown sugar and continue to stir-fry until the sugar and pastry are thoroughly mixed. Cool and set aside
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Divide the fermented dough into three parts, deflate and roll into balls. The cooled sugar puff dough is also divided into three parts
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Take a portion of the dough and wrap it around the sugar puff pastry
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Close the mouth downward
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Use a rolling pin to roll the dough into thin sheets
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Roll up from one end and roll into a cylindrical shape
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Split in the middle with a knife and divide into two parts
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Take one part, cut side up, roll it up from one end to the other end
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Press it flat with your hands and the cake dough is ready
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Line a baking pan with tin foil, brush a layer of vegetable oil on the tin foil, and put the cake base into the baking pan
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Brush a layer of egg yolk liquid on the surface and sprinkle some sesame seeds
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Preheat the oven to 180 degrees with upper and lower heat, bake in the preheated oven for 15 minutes, move the baking sheet to the upper shelf and bake for another 5 minutes, until the surface turns golden brown
