Sugar cookies(tang su bing )

Sugar cookies

Introduction:

"In the past, many kinds of pastry were made, but they were all made by the small package pastry method. It's time-saving and labor-saving, but I haven't tried it. I'm afraid the layering effect is not good. Today, I made the simplest candy shortbread and tried to use the big package shortbread method. Fortunately, it was very successful. Ingredients: (16) water and oil skin: 300g flour, 2G salt, 15g sugar, 25g corn oil, 160g water. Pastry: 120g flour, 30g corn starch, 75g corn oil. Sugar filling: 120g flour, 120g sugar, 45g corn oil. Surface decoration: egg yolk, white sesame, black sesame

Production steps:

Step 1: make the sugar stuffing first: put 120 grams of flour into a clean pot and stir fry slowly over medium low heat.

Step 2: stir fry the flour until yellowish and fragrant.

Step 3: mix 120 grams of flour, 120 grams of sugar and 45 grams of corn oil, stir well, sugar filling is done.

Step 4: water and oil skin: mix 300g flour, 2G salt, 15g sugar, 25g corn oil and 160g water, knead into a ball, cover and wake up for 30 minutes.

Knead 75 grams of flour and corn butter for 30 minutes.

Step 6: roll the water oil skin into a large piece and put the pastry on it.

Step 7: wrap the pastry with water and oil skin, seal tightly, and do not let the pastry flow out.

Step 8: roll it into a rectangle.

Step 9: fold like a quilt.

Step 10: roll it into a rectangle.

Step 11: another 30% discount.

Step 12: roll it into a thin rectangle.

Step 13: roll from the long side and roll into a tube.

Step 14: evenly cut into 16 equal parts.

Step 15: take a small dose, roll it into a circle, wrap it in the sugar filling, seal and pinch tightly.

Step 16: Seal down and pat into a cake.

Step 17: put it on the baking tray, brush the egg liquid on the surface, and sprinkle with sesame seeds.

Step 18: preheat the oven and bake at 200 ℃ for 15 minutes. Take out to cool and serve.

Materials required:

Flour: 540g

Corn oil: 145g

Sugar: 135 G

Water: 160g

Corn starch: 30g

Salt: 2G

Yolk: right amount

White Sesame: right amount

Black Sesame: right amount

Note: 1. When making sugar filling, stir fry the flour to make the filling more fragrant. 2. When the water oil skin wakes up, cover it with a plastic film, otherwise the water will evaporate and harden the skin. 3. It can omit the process of two three fold and directly roll into a tube. However, the layering effect will be slightly worse. 4. The cut dough is directly flattened and rolled into a wafer. Do not turn it over so that the layers can be wrapped inside. 5. When packing sugar stuffing, the seal of dough should be pressed tightly, otherwise it will not bulge after baking. But the taste has no effect. 6. Surface brush of egg can be replaced by water, can stick sesame. 7. Please adjust the time and temperature of the oven according to the actual situation of your oven. Pay attention to observe the color when baking.

Production difficulty: ordinary

Craft: Skills

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Tang Su Bing