The practice of shortbread

The daily practice of shortbread is as follows:

Ingredients: 350g flour, 4g baking powder, 4g baking powder and sugar.

Step 1: add salt to the flour, mix in a little cooking oil, pour warm water into the flour, stir it with chopsticks to form a floccule, knead it into dough, and grease the surface.

Step 2: Cover with plastic wrap and let stand for 30 minutes. Add a little salt to 50 grams of flour and mix well. Heat it in an edible oil pan, pour it on flour and stir it constantly, and it will become brittle.

Step 3: Proofing the dough and kneading it into long strips. Cut four pieces and dry them directly into pancakes.

Step 4: Spread the pastry evenly, fold and stretch the sector layer by layer, then roll it up, roll it up and wake up for a while.

Step 5: Press the pancake dry, heat the pan to 50%, and cook it slowly. Golden and crisp on both sides, what are you waiting for? Let's eat.

The origin of shortbread:

Named after Su Dongpo in the Northern Song Dynasty. At that time, Su Dongpo was appointed as the magistrate of Hangzhou. One day, he was traveling in Wushan in the rain, wearing hemp fiber and sandals. When he saw everyone vying for oil cakes, he also bought a few, untied the wine gourd and sat in the wild flowers and tasted it. I think this cake is crisp and delicious. What's the name of the shop? The shopkeeper replied, "Shan Ye snacks don't have a good name".

Su Dongpo looked at the cake carefully, layer by layer, a little bit like hemp fiber on his body, and casually said, "Well, since there is no nickname, let's call it hemp fiber cake!" Since Su Dongpo named this kind of cake, Wu Shan's "hemp fiber cake" has been prosperous and famous. Because "hemp fiber cake" and "shortbread" complement each other, and the cake itself is oily and brittle, it was later renamed "shortbread".