How to make brown sugar shortbread

The busy life makes many people be careless in diet, and they deal with their three meals a day casually. Little do they know that this can easily lead to a sub-healthy state of the body. In fact, the method of brown sugar puff pastry is simple and delicious. It is a recommended home-cooked dish that you may as well eat often.

1. Brown sugar shortbread is a delicious staple food when eaten hot, and a tasty snack when eaten cold. Now let’s start making it. First, prepare the materials as required.

2. Roll the sugared dough into a square shape that is thick in the middle and thin around the edges. This means that the middle piece of the nine-square grid should be left thicker (about 1.5-2cm), and the surrounding pieces should be thinned out (about 1.5-2mm). Roll the puff pastry into a square, the same size as the center piece of dough. Then place it in the middle of the crust.

3. The preparation work is divided into three steps. The first step is to make the dough for the crust: divide the flour into two portions: 350 grams and 150 grams. Pour 50 grams of oil into 350 grams of flour, mix with warm water to make water-oil dough, wrap with plastic wrap and place in a warm place to simmer for one hour. Second, add 75 grams of oil to another 150 grams of flour and make it into shortcrust dough for later use. The third step is to make the sugar filling: add melon seeds (or other dried nuts) to brown sugar, add 20 grams of vegetable oil, and mix well.

4. Roll out the folded surface into a square shape.

5. Fold the dough upwards into a square shape to cover the pastry. The folded crust is very thick. Think about it, when rolling the pancake skin, the middle part is left thicker so that it is symmetrical with the thickness when folded back from the top. With this said, you should understand how thick the dough was left in the middle when you were rolling it just now!

6. Roll up from one side of the dough into a cylindrical shape. Then cut the rolled dough into trapezoids, a total of 9.

7. Cut the rolled dough into trapezoids, a total of 9.

8. Place the short side of the trapezoid upwards and the long side downwards, and make a hole in the middle, as shown in the figure. Then wrap the sugar filling in it.

9. Wrap it into a round shape and place it on the chopping board with the mouth facing down.

10. Use your hands to press the wrapped dough into a pancake shape. Original thickness, no more than one centimeter.

11. Put sesame seeds on a plate, brush egg white on one side of the cake, put the side with egg white into the sesame plate and press it, so it is covered with sesame seeds.

12. Add oil to the frying pan (the remaining oil will be used to make pancakes). Put the pancake with sesame side facing down in a frying pan and fry over low heat (lowest heat on a gas stove). If the fire is too high, the outside will be burnt and the inside will not be cooked. If the pan is larger and the fire is more even, you can bake three or four pancakes at the same time, rotating the pancakes 180 degrees after a while. This way the fire will be more evenly distributed. After about three to four minutes, when the crust turns golden and slightly puffed up, you can turn the pancake over and bake the other side. After about two to three minutes, it will turn golden yellow and then you can serve it!

13. I believe that you want to break off a piece and taste it before you have time to put it on the plate. How about it? It feels good, right?

14. Okay, quickly put it on a plate and share it with everyone. Eat it while it’s hot. Cut the sugar cookies and place them on a plate. The feeling of sugar about to flow out will definitely make you salivate.

The method of making brown sugar shortbread is simple and can be made in no time. It is suitable for people with a fast pace of life and busy work, and it does not delay work and study time.