Sugar heart shortbread

Overview

Bake a fragrant and crispy sesame seed cake, with a sweet and soft filling, and the warmth of being freshly baked, Senfu~~ This sugar-filled shortbread is my mother’s favorite, so I make it every time I get home. If you don’t have an electric oven, you can also use a frying pan. It’s just as delicious, and the steps are simple, so there are basically no mistakes! Look at its bulging and small appearance, isn’t it cute? O(∩_∩)O~

Tags

• baking
• all-purpose flour
• lard
• white sugar
• vegetable oil
• water

Ingredients

Steps

1. 1 Weigh the water and oil dough ingredients; 100g of flour, 60g of water, and 20g of vegetable oil; mix into a smooth dough;

   

2. 2 Weigh the water-oil crust ingredients; 100g flour, 60g water, 20g vegetable oil;

   

3. 3 Mix into a smooth dough and set aside;

   

4. 4 Weigh the pastry ingredients: 50g flour, 25g lard;

   

5. 5 Mix into a smooth dough;

   

6. 6 Divide the prepared water dough and pastry into small portions, about 2:1 in size;

   

7. 7 Wrap the pastry in water-oil skin, seal it, and roll it into the shape of beef tongue;

   

8. 8 Roll up;

   

9. 9 Roll out all the dough at once, then roll it into a ox tongue shape along the long side of the roll, and then roll it up;

   

10. 10 Roll it into a round shape and fill it with a filling made of vegetable oil, sugar and a small amount of flour;

    

11. 11 After wrapping, close the mouth downward;

    

12. 12 Roll the rolling pin slightly thin and arrange it neatly in the baking pan;

    

13. 13 Preheat the oven to 200°C for about 8 minutes until the shortbread puffs up and the surface is golden.