Practice, how to make authentic shortbread.

Step 1: raw flour, corn oil, yeast powder, low-gluten flour and sugar.

Step 2: Mix the yeast powder and a little water evenly.

Step 3: Mix 120g high-gluten flour and 30g corn starch into medium-gluten flour, add clear water, corn oil and yeast water, and mix and knead into water-oil dough.

Step 4: Cover with plastic wrap and simmer for 5 minutes.

Step 5: Add corn oil to the low-gluten flour and knead it into dough by hand.

Step 6: This is oily dough.

Step 7: Skin decoration raw materials: eggs and black sesame seeds.

Step 8: Roll the baked oil surface into a rectangle, press the oil surface into a small rectangle and spread it on the oil surface, then fold it in half and pinch the edge tightly.

Step 9: First gently press the dough with your hands, then roll it out slowly from the middle to both sides with a rolling pin, then fold the two sides to the middle like a quilt, and then fold it again.

Step 10: Roll into a larger rectangular or oval dough sheet.

Step 1 1: Roll the dough slowly from top to bottom and grow into strips.

Step 12: Divide the flour into equal parts.

Step 13: Take out a flour noodle, flatten it, and fold the dough exposed at both ends to the middle.

Step 14: After the dough is rounded, gently flatten it by hand. Make the rest of the pasta in turn.

Step 15: Brush the egg white liquid on the biscuit, stick black sesame seeds on it, let it stand for a few minutes and then bake it. Preheat the oven to 200 degrees. After preheating, put the cookies in the oven 18 minutes. After the biscuits turn golden brown evenly, turn off the fire and take them out to cool.