There are many layers of crispy on the outside and soft on the inside, and the sugar shortbread is super delicious, and it is very trouble-free if it is not hot and does not make noodles

Today I will share with you a home-cooked method of sugar shortbread, its biggest feature is that it is crispy on the outside and soft on the inside, it is sweet and crispy, it is particularly delicious, and it is simple to do without hot noodles or noodles, let's take a look:

Homemade shortbread

Dough: 300 grams of plain flour, 200 grams of warm water, 10 grams of sugar, 10 grams of cooking oil.

Puff pastry: about 20 grams of ordinary flour, 20 grams of sugar, 10 grams of white sesame seeds, 30 grams of cooking oil.

Here's how:

First put 300 grams of plain flour in the basin, add 10 grams of sugar, slowly pour in about 200 grams of warm water, stir while pouring, when stirring into a large dough flocculent, pour in 10 grams of cooking oil, knead into a soft and smooth dough, cover the lid and seal the dough for 20 minutes.

Adding 10 grams of cooking oil has three effects: one is that it will not stick to your hands when mixing the dough, the second is that the dough is more moist and smooth, and the third is that the crust of the baked cake is more crispy.

Take advantage of the time to make a puff pastry: put 20 grams of plain flour, 20 grams of sugar, 10 grams of white sesame seeds in a small bowl, pour in 30 grams of hot oil and stir well, and the fragrant and sweet puff pastry is ready.

Since the dough is relatively soft, sprinkle some dry flour evenly on the board to prevent sticking, take out the awakened dough, do not knead it again, directly knead it into long strips, and then press it flat with your hand, and then use a rolling pin to roll out a large rectangular dough sheet with a thickness of about 3 mm.

Stir the cooled puff pastry again, pour it on the rolled dough sheet, and apply it evenly with a spoon or brush or scraper.

Then slowly roll it up from the bottom, and since the dough sheet is softer, be careful to use it lightly to prevent it from breaking. Cut evenly into 6-8 portions.

Take one of them, pinch the incisions at both ends tightly to prevent the puff pastry from leaking out, roll out into a rectangular pie shape, and roll it on both sides, so that the thickness of the pie crust is uniform and the layers are more distinct. Do them all in turn in the same way.

Preheat an electric baking pan or pan with a layer of oil, put in the cake blank, cover and sear over medium heat.

Baked until golden brown on both sides, the cake is also bulging, the crust is crispy, and the crispy sound can be heard when pressed with a spatula, and the cake is ready.

Remove from the pot, put it on a plate, serve it, and it's ready to eat.

Break one and take a look, the layers are clear, and a rich sweet smell comes to the nose, with the fragrance of sesame seeds. When you take a bite, it's fragrant and sweet, crispy on the outside and soft on the inside, and it tastes great.

Uncover and see, each layer is so thin, layer by layer to eat, delicious and fun. If you like it, hurry up and do it.