How to make traditional shortbread?

The traditional practice of shortbread?

① Sieve the bean flour on the chopping board. This step cannot be omitted. The fineness of soybean flour will directly affect the taste of soybean crisp.

② Maltose is slightly heated, otherwise the fluidity is too poor.

Stack soybean flour with a scraper.

Pour maltose on the bean flour and let it stick to the bean flour evenly with the help of a scraper.

Fold from the left to 1/2, then from the right, then from top to bottom. At this time, the surface of maltose is covered with soybean powder, and maltose is a bit like an ellipse.

Press it in the middle of maltose by hand, and then turn it over with the help of a hanging knife.

Sprinkle bean flour on the chopping board (slightly thicker)

Move the maltose stained with bean powder to the chopping board, sieve a little bean powder on the maltose and roll it out.

Then pile it from the side to 1/3.

Sieve another layer of powder, and then stack it from the right, slightly overlapping with the stack on the left.

(It is best to align the edges, that is, the whole looks like a rectangle. If one end is very long, align it according to the edge and let it squeeze through the middle. It doesn't matter if it is wrinkled. )

First, compact the seam with a rolling pin, then roll out the maltose bit by bit, sieve a layer of bean flour, and stack it to 1/3 from the top, then sieve the flour again, and stack it from the bottom to coincide with it.

Repeat the above steps all the time, folding from left, right, up and down, and repeat 2-3 times except step 3, that is, fold 8- 12 times (step 3 is not moved to the chopping board and rolled with a rolling pin, so the folding in step 3 is not counted)?

When you fold the candy for the last time, stay close to the end of your body and don't roll it a little to the left.

Roll it up from the side away from your body, not with a rolling pin, but just a little away. You don't have to pinch it. Your joints are facing down.

If you want stuffing, you can put it in this step.

Next, sugar molding: roll up and shape. If it is thick, gently stretch it while kneading. Anyway, let it become a uniform cylinder!

If the rolling is uniform and tidy, this step can be ignored.

Sprinkle a layer of bean flour on the surface and cut it into appropriate sizes.

It's best to put it in a sealed box, otherwise it will get wet easily.

Crispy candy tastes less crisp than cake.

It's called "bean crisp candy", probably because it feels "crisp", so it can't be picked up (I made it up).

If soybean flour is replaced by sesame flour, it can be made into crisp sugar.

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