How to make shortbread?

(1) Wash the black sesame seeds first, then put them into the pot and stir-fry repeatedly until the black sesame seeds exude fragrance, then observe the golden color in their hearts and grind them. In the process of grinding, a master with many years of experience needs to look at the feel, so it is not allowed to grind too fine and too thick, otherwise it will affect the taste.

(2) Boiling sugar: put the white sugar into the pot in proportion, add a proper proportion of water and maltose, and then boil it with high fire. When the boiled sugar turns golden yellow about 165 degrees, pour it into a special sugar cooling stone and cool it until it is soft and moderate, and take it out. Cooked white sugar is repeatedly whitened by professional sugar makers in order to make crisp sugar have a better crisp taste.

(3) Press the white sugar and the prepared black sesame repeatedly to get the best taste. After squeezing, it is cut into pieces and twisted by hand to make tens of millions of layers. After the fever subsides, you can eat it. The layer is as thin as silk, the entrance is soft and crisp, sweet but not greasy, with a long aftertaste and high nutritional value.