How to make black sesame shortbread

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies also like to praise the people who make these foods, allowing those who make the foods to feel a long-lost pleasure. Today I will introduce to you the method of making black sesame shortbread, so that you can once again experience and enjoy the joy of success!

1. Take two clean bowls and knead the water-oil dough and the pastry dough evenly. Knead the water-oil dough a little more and try to make it smooth and soft. Then cover with a damp cloth and let it relax for half an hour

2.1 Wrap the dough and gently flatten it into a long strip, roll it up from one end, then flatten it again into a long strip, roll it up, and finally make it into a round ball

3.2 After the dough has relaxed, roll it into balls, roll it into long strips and evenly divide it into about 20 portions. Slightly flatten the water-oil dough and roll it into a dough shape, wrap it with the oil-flavored dough, wrap it up evenly and close it downwards.

4. Roll the dough into a dough sheet, wrap it with black sesame and white sugar filling, then carefully pinch the edges and press the edges downwards to flatten it, and shape it into a round cake with your hands. Finally, dip the chopsticks in clean water, then dip them in a layer of sesame seeds, and evenly dot them on the cake.

5. Preheat the oven to 180 degrees, put the shortbread embryo into the middle layer of the oven, and bake it at 180 degrees for 15 minutes until the surface of the shortbread turns slightly yellow.

Today’s introduction to black sesame shortbread ends here. Have you learned how to make this dish? If you have already learned it, what are you waiting for? Go home and try it out, and add more delicious dishes to your own table!