How to make shortbread cookies

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  1.Take two bowls and make shortbread pastry.Put four tablespoons of oil in one bowl; put two tablespoons of oil and three tablespoons of water in the other bowl

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  2. Add an appropriate amount of low-gluten flour to the oil bowl and knead it into a dough.[Forgot to take a photo]

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  3. Add ordinary flour and a tablespoon of sugar to the water and oil bowl.Knead into a watery skin

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  4. Divide the dough into six equal portions, use the water-oil skin to form a bun skin, and wrap the oil dough ingredients like a bun

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  5. After wrapping, use a rolling pin to flatten the dough from the middle to both sides.Roll it up, flatten it out, roll it up and press it [I forgot to take a photo, am I using chopsticks as a rolling pin?]

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  6. Preheat the rice cooker and brush it with oil.Put down the shortbread.Note that the rice cooker does not need to cover the punching bag to allow the water vapor to evaporate and make the shortbread crispy.Press the rice cooker four times

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  7.About forty minutes later, the shortbread will be ready.[You can open the rice cooker lid every time you press the rice cooker to let the water vapor evaporate] If there is bean paste filling or something, it will be more delicious if it is wrapped in the filling