How to make shortening sugar cookies

1, with ingredients: 320 grams of gluten-free flour, 190 grams of water, 16 grams of gluten-free flour, 70 grams of sugar, 56 grams of vegetable oil, 70 grams of gluten-free flour, 3 grams of baking powder 3 grams of salt 3 grams.

2. Add water, salt and baking powder to the flour. Knead the dough and knead hard for about 5 minutes, cover with plastic wrap for fermentation.

3. Heat oil in a pan and add flour. Stir fry the flour and remove, set aside to cool.

4: Mix 16 grams of flour and 70 grams of sugar and set aside, let the dough ferment until double in size.

5: Take out the air, divide into two large doses and set aside; take one dough and roll it out. Coat it with a layer of shortening, it doesn't matter if it's not evenly coated, you'll have to roll it out later. Roll it up and try to roll it as tightly as possible. Press the roll down vertically and flatten it. Cover with plastic wrap and let it rise for 5 minutes.

6. Roll it out a little and put the filling in the center. Tighten the opening, make sure to tighten it tightly to prevent the filling from coming out. Turn upside down and let rise for 5 minutes.

7: Roll out the cake and let it rise for a few minutes, then start preheating the electric cake pan.

8: Brush a layer of oil on the top of the pie pan and put in a layer of oil on the top of the pie. Close the lid and cook for 8 to 10 minutes. After the point, open the lid, remove the sugar cookies can be.