The sugar shortbread that you queue up to buy teaches you to make it at home, without an oven, and it is crispy to the point of falling off the residue in one bite

Today's cooking is white sugar and black sesame filling, and it can also be made into red bean or mung bean filling, all of which are delicious, really layers of crispy, and the slag will fall off when you touch it, it is so fragrant, you don't have to go out to buy it if you want to eat it!

Without an oven, we can make healthy and delicious sugar shortbread at home, with crispy crust and sweet and soft filling, all crispy to the slag, and the production is not complicated. Novices can also try it, and if you like it, please collect it!

【Steps】

1. First prepare 200 grams of plain flour

2. Add another 45 grams of cooking oil

3. Pour in 85 grams of water and stir while pouring, stirring with chopsticks until there is no dry powder

4. Knead the dough into a smooth dough

5. Put it in a plastic bag and seal it for 30 minutes

6. To make puff pastry, prepare 110 grams of flour, add 55 grams of cooking oil, and the ratio of flour to oil is 2:1

7. Stir with chopsticks until there is no dry powder, and knead into a dough

8. Forming a group, like this state is fine

9. Also seal and rest for 30 minutes

10. When making noodles, put three tablespoons of sugar in a bowl and add 1 tablespoon of flour to prevent sugar leakage

11. Finally, put a small handful of black sesame seeds

12. Stir well with a spoon

13. When the dough is ready, don't knead it, put it directly on the board and roll it into long strips

14. Divide into 16 dough agents

15. Cover with plastic wrap to prevent the dough from drying out

16. The puff pastry noodles are also arranged into long strips, divided into 16 parts, and then each puff pastry is pinched tightly and then formed into a small round ball

17. Take a water-oil skin dough and press it flat with your hands, and put it on to make a puff pastry

18. Wrap it like a bun and pinch the seal tightly

19. Take out a dough agent, close it upwards, press it flat with your hand, and roll it out into a cow's tongue shape with a rolling pin

20. Roll it up from one end like this

21. Then press the mouth upwards again, and roll it out into a cow's tongue shape as well

22. Use the same technique to roll up from one end

23. Take out the first prepared agent and roll it into a round sheet

24. Put on the finished sugar filling and wrap it like a bun

25. Press it slightly and tidy it up

26. Turn on the electric baking pan over medium heat and preheat it in advance, brush with a thin layer of oil, and put the finished sugar shortbread into the electric baking pan

27. Cover and sear for 2 minutes

28. After 2 minutes, open the lid and turn it over, cover and burn for another 2 minutes

29. Open the lid and turn it over repeatedly, and the surface will be crispy, and the color is golden and cooked, and it can be put on a plate and out of the pot

The sugar filling shortbread that is crispy to the slag is ready, take a bite of the crispy and slag, sweet and not greasy, the layers are particularly rich, and the method is simple, no need to use the oven, you can easily make crispy shortbread on the outside and soft on the inside at home, and you don't have to buy it if you want to eat it! See you next time! If you like it, don't forget to collect it