Ingredients
Flour ( ) | Sugar ( ) |
Oil ( ) | Corn starch ( ) |
Water ( ) | Salt ( ) |
Egg liquid ( appropriate amount ) |
Cake off the dregs How to make crispy sugar cookies
1.Make the sugar filling first: add 60 grams of white sugar to 60 grams of cooked flour and 23 grams of oil and stir evenly
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.Ghee skin: 60 grams of flour, 15 grams of corn starch, 33 grams of oil, mix evenly and let rise for 30 minutes
4. Roll the water-oil skin dough into large pieces and wrap it with butter dough
5.Wrap it like a bun, tighten the interface and don’t leak, buckle it upside down
6. Roll into a large dough piece
7. Fold into three layers
8. Roll out into a large rectangular piece
9. Fold 3 more layers, repeat twice and roll into a large thin sheet
10.Roll the dough from one end until it is completely rolled
11.Cut evenly Equal parts
12.Take all the good dough and roll it into dumpling wrappers like buns.Wrap in the filling and tighten the joint so that the filling does not leak out
13.Undercut , press lightly to prevent the interface from opening
14. Line a baking sheet with tin foil Brush paper oil, place on a plate, and brush with a layer of egg wash
15.180 Preheat the middle layer for 20 minutes
Tips
When folding and rolling out the dough, repeat it a few times to get more layers and a crispy texture.The stuffing tastes more delicious when made with cooked flour
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