How to make shortbread more crispy

Authentic shortbread is crispy when you eat it, but soft and smooth on the inside, which is an important reason why shortbread has been loved by people since ancient times. More importantly, as long as you have an oven at home, you can make shortbread, so many people like to make shortbread at home, because it can make people feel a sense of accomplishment, and it will be safer and healthier to eat. But when making shortbread at home, you will find that it is not as crispy as the shortbread sold on the street. So how can you make shortbread more crispy?

Homemade Shortbread

Ingredients Needed

120 grams of flour, 80 grams of salad oil, half a teaspoon of salt, 300 grams of flour, 120 grams of boiling water, 250 grams of lard, 100 grams of cold water, and appropriate amount of white sesame seeds.

Steps

1. Oil pastry: Fry 120 grams of flour on low heat until it changes color slightly, then set aside to cool. Heat the salad oil to about 160 degrees, slowly pour it into the flour, then add salt and stir evenly, then set aside to cool.

2. For the crust: Pour 120 ml of boiling water into 300 g of flour, stir with chopsticks while making circles to break it into dough sheets. Then add cold water, lard and salt, knead evenly, place in a bowl, cover with plastic wrap and let relax for 30 minutes.

3. After about half an hour, divide the dough into 6 portions, take one and roll it into a round shape, spread it with pastry, roll it into a long strip and leave it to relax at room temperature for 10 minutes.

4. Roll it into long strips and make it into a spiral shape. Let it relax at room temperature for 15 minutes.

5. Flatten the dough and sprinkle white sesame seeds on the surface.

5. Wipe the pan with a napkin dipped in salad oil, place the pancake with the sesame side facing down, and fry until both sides of the pancake are golden brown.

Tips

In the preparation of this shortbread, the 25 grams of lard in the dough can be replaced with butter or salad oil, and the taste will be different.

Peanut sesame shortbread

Ingredients Needed

700 grams of flour, appropriate amounts of oil, warm water, granulated sugar, peanuts and sesame seeds.

Steps

1. Bake the peanuts in an electric baking pan and peel them.

2. Use a rolling pin to crush the peanuts, and toast the black sesame seeds in an electric baking pan and set aside.

3. Fry 200 grams of cornstarch in a pan and set aside.

4. Take a spoonful of crushed peanuts and two spoonfuls of sugar and put them in a bowl. Add a spoonful of fried black sesame seeds and a spoonful of fried noodles. Mix well. This is the filling of the shortbread.

5. Mix 300g cornstarch with warm water, let it rest for a while, then knead the dough until smooth. Mix 200g cornstarch with oil;

6. Place the oily dough in the middle of the dough and flatten it. Then fold the left side of the dough onto the oily surface. Then fold the right side of the dough to the left. Then pinch the surrounding water and dough to cover the oily dough.

7. Roll it out thinly with a rolling pin, then roll it up from bottom to top and cut it into small pieces. Flatten the pieces with your hands and put in the prepared filling. Wrap it tightly and use a rolling pin to roll it into small pancakes.

8. Put it into the preheated electric baking pan with oil and fry until golden brown.

Tips

1. Things you need to pay attention to when making shortbread: the flour in the filling should preferably be fried flour, you can also use cornstarch, but cornstarch is not as fragrant as fried flour in the filling.

2. Add more oil when frying shortbread in the electric baking pan, so that the shortbread will have a bright color.

3. When kneading water and dough, knead the dough into a rectangle, divide it into three equal parts visually, and put the oily dough in the middle.

Double sugar sesame shortbread

Ingredients Needed

550 grams of flour, 145 grams of oil, 65 grams of white sugar, 50 grams of brown sugar, appropriate amount of white sesame seeds, and 150 grams of water.

Steps

1. Take 150 grams of flour and add 75 grams of corn oil. After forming a dough, wrap it in plastic wrap and let it rest for about 1 hour.

2. Add 15 grams of sugar, 25 grams of oil and about 150 grams of water to 300 grams of flour, knead into a dough. Wrap it with plastic wrap and let it rest for 1 hour after it becomes smooth.

3. Fry 100 grams of flour over low heat until slightly yellow, add 50 grams each of brown sugar and white sugar, add 45 grams of corn oil and mix well.

4. If the sugar filling is lumpy after mixing, break it up with a rolling pin.

5. Wrap the dough that has been proofed with the oil pastry, wrap it up with the mouth facing upwards, roll it into a large thin slice, and fold it into three.

6. Roll the folded dough into large thin slices again. Repeat this folding and rolling three times. Then roll up the rolled dough from one side and divide it into 16 small pieces.

7. Take a small dough and roll it into a bun skin that is thick in the middle and thin on the edges. Wrap the sugar filling in it. After wrapping, turn the mouth upwards and flatten it with your hands.

8. Beat an egg, dip a brush in the egg liquid, brush it evenly on the flattened pancake, dip it evenly in sesame seeds, and press the sesame seeds with your hands.

9. Place on a baking tray, preheat the oven to 200 degrees, middle layer, upper and lower heat, and bake for 15 minutes.

Tips

1. The flour used to make the sugar filling will be more fragrant if it is fried until golden brown. Adding flour is to prevent the sugar filling from flowing out during the baking process.

2. The sugar filling can be made with brown sugar alone or white sugar alone.

3. Using lard to make the pastry will make the layers of the pastry more obvious.