Rose Shortbread

Add all-purpose flour and water to make a soft dough (the softness of making dumplings), seal it and let it sit for 40-50 minutes, preferably at low temperature overnight (leftover overnight dough from making dumplings is most suitable:). . As long as the proofing time is enough, the puff pastry will not be difficult. Whether to add sugar or not, whether to add oil, whether to use butter, whether to knead to form a glove film, it doesn't matter, it doesn't matter, it doesn't matter. . The pastry is a mixture of low-gluten flour and corn oil. No water is added. Of course, I don’t add oil to the dough. There is no need to rest the dough. . For the filling, mix sugar rose, brown sugar and cake flour in three equal parts. . All divided into eight equal parts, visually inspected, too lazy to weigh.

What does waking up mean? I think proofing is a kind of early fermentation. Even if yeast powder is not added, lactic acid bacteria are everywhere in nature. The kneaded dough will turn into fat if left to rest for 3 days. . Only with the help of the slight fermentation of the sour dough will it become crispy. . I have oily skin and watery skin. I feel that the technique of making buns is not good, and there will be a lump of dough at the mouth. It’s easier to make glutinous rice balls this way.

Push. Push. Push. Push.

The closure is minimal.

Roll it out like this. Unbreakable bubbles can already appear.

Roll it up and let it rest for 10-15 minutes to ferment slightly. In order to seal it tightly and prevent it from drying out, I put it directly into the empty soup pot.

Roll it out into a long strip, roll it up again, do the same as above, and rest for 10-15 minutes.

Find a chopstick and fold it.

Just press it into a round cake and stuff it.

Press into a cake, lower the heat to 170 degrees, bake for 20 minutes, turn over, lower the heat to 170 degrees, and bake for another 20 minutes.

Uh-huh (•͈ᴗ•͈ૢૢ)❊⿻*

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