How to make oven-cooked sugar cookies

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  1.Weigh all materials for later use.

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  2.Mix fine sugar and high-gluten flour, then pour in 45g of salad oil.Pour 60g of water while stirring, stir until flocculent, knead evenly, wrap in plastic wrap and let rest for 25 minutes.Pour 55g of salad oil into 100g of low-gluten flour, mix well, knead into a ball, wrap with plastic wrap and let rest.

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  3. Divide the two portions of dough into 20 equal parts, knead into small balls, and rest for 25 minute.Then flatten the water-oil skin, wrap it in the ghee skin, pinch the edge tightly and place it facing down.Let stand for 20 minutes.

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  4. Then flatten the cake into an oval shape.Shape similar to beef tongue.

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  5. Then roll it up from bottom to top, and repeat it once more, as shown in the figure like, stay still for 25 minutes.

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  6. Then pinch the two ends of the roll together and organize it into the picture.I forgot to take a picture when pinching, sorry.Let stand for 25 minutes.

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  7. Flatten the small dough, roll it lightly with a rolling pin two to three times, and wrap Pour in the sugar, pinch and seal the buns like a bun, and place the buns side down.

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  8.This is the fully wrapped dough.Preheat the oven to 180 degrees.

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  9. Line a baking sheet with oiled paper, and roll the sugar-wrapped dough into a 0.2 cm shape.Place the round cake on a baking sheet, brush with egg wash and sprinkle with black sesame seeds.

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  10.Put in the middle layer of the preheated oven, heat up and down at 180 degrees, for 20 minutes.Out of the oven!

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  11. Post another posed photo! It tastes amazing!