Umeboshi shortbread

Overview

Crispy skin, fragrant filling, take a bite, the crispy residue will fall off, and you will enjoy the fragrant taste. My favorite.

Put 120g flour, 6g white sugar, and 35g lard together, pour 50g 80-degree hot water, stir evenly with chopsticks, and knead into a dough to make a water-oil crust. . . In addition, mix 70g flour and 35g lard together, knead into a dough and make a pastry. Place it on the chopping board to wake up for more than half an hour.
Soak the prunes in advance, control the water, put lard in the pot, fry the prunes until cooked, and pour out. Add the oil residue from boiling the lard before, and chop the oil residue into pieces. Put two spoons of light soy sauce, two spoons of oil, and half a spoon of sugar. Mix well. No need to add salt.
Divide the water-oil crust and puff pastry evenly into 10 equal parts.
Roll out the water-oil dough into a thin piece around and thick in the middle. Put the pastry in the middle!
Wrap into small buns.
Use a rolling pin to roll the dough into an oval shape.
Roll into rolls and continue to roll into long strips. Roll it into a roll again.
Fold the two sides in half and press into a dough.
Roll the dough into a dumpling wrapper shape. Add the prune filling. Wrap into small buns.
In turn, press flat.
Brush the prepared pancake with egg wash and sprinkle with black sesame seeds. Preheat the oven.
Place in the middle rack of the oven at 180 degrees. Bake for 20 minutes.
It's baked. . .
See if it is very crispy, it will break when touched. It’s delicious when eaten hot, and it’s also delicious when eaten cold!