Egg Shortbread

Overview

The egg fruit cakes brought back by my friends from the south are sweet and creamy, even better than egg yolks. Thinking of egg yolk cakes, I immediately made an egg cake for my family to taste. It is fragrant and sweet, crispy on the outside and tender on the inside, like an egg yolk, but with a fruity aroma. The taste is particularly good, and my family likes it.

Tags

• baking
• snacks
• children
• afternoon tea
• all-purpose flour
• egg fruit
• olive oil
• warm water
• white sugar

Ingredients

Steps

1. 1 Prepare all kinds of ingredients

   

2. 2 Making oil dough: add 240g all-purpose flour and 120g oil to form a dough, put it in a plastic bag and let it rest for 2 hours

   

3. 3 Making water dough: add 300g all-purpose flour, 60g white sugar and 135g warm water to form a dough, put it in a plastic bag and rest for 2 hours

   

4. 4 Wash and peel the egg fruits

   

5. 5 Divide water skin and oily skin into small doses, 20 grams per dose for water skin and 12 grams per dose for oily skin

   

6. 6 Take a piece of water skin, wrap it in a piece of oil skin, seal it, cover it with plastic wrap, and let it rest for 10 minutes

   

7. 7 Take a piece of dough and roll it into an oval shape, roll it from top to bottom, turn the rolled dough 90 degrees, continue to roll it into an oval shape, and roll it up again

   

8. 8 Then roll it out into a round shape, put in a piece of egg and fruit and wrap it up

   

9. 9 Slightly flatten it, place it on a baking sheet, and brush it with oil

   

10. 10 Preheat the oven to 180 degrees for 5 minutes, place the middle shelf, and bake for 25 minutes

    

11. 11 OK! Delicious little desserts come out of the oven, let cool, and store in packaging bags.