How to make crispy sugar shortbread

Going home and cooking a delicious meal after the hustle and bustle is over is a very romantic and happy thing. You don’t need to prepare too many seasonings, just prepare onions, ginger and garlic. Add a little vinegar for seasoning when serving. This crispy sugar biscuit is ready to serve.

1. Make the sugar filling first: add 60 grams of cooked flour, 60 grams of sugar and 23 grams of oil and mix well.

2. Water-oil dough: 150g flour, 80g water, 1g salt, 8g sugar, 13g oil, knead into dough and let it rest for 30 minutes

3. Shortcrust dough: Mix 60g flour, 15g corn starch and 33g oil evenly and let it rest for 30 minutes.

4. Roll the dough into a large sheet and wrap it with butter dough

5. Wrap it like a bun, tighten the interface to prevent leakage, and buckle it upside down.

6. Roll into large dough

7. Fold into three layers

8. Roll into a large rectangular dough sheet

9. Fold 3 more layers, repeat twice and roll into a large thin sheet.

10. Roll up the dough from one end to the end

11. Cut into equal parts

12. Take all the dough and roll it into dumpling wrappers. Wrap the fillings in it like making dumplings. Tighten the joints to prevent the fillings from leaking out.

13. Turn it upside down and press it gently to prevent the interface from opening.

14. Line the baking tray with tin foil, brush with oil, place on the plate, and brush with a layer of egg wash.

15. Preheat at 80 degrees, middle layer for 20 minutes

When you go home, you can use your free time to make a crispy sugar cookie to reward yourself. Sometimes it is a very good thing to taste your own cooking skills.