Jinhua shortbread

Overview

Jinhua shortbread has a long history. What’s interesting is that the creator was actually the demon king Cheng Yaojin. It is said that traditional Jinhua shortbread is baked in a large wooden barrel. Today I tried making it in an oven, and the finished product was quite good~

Tags

• baking
• children
• afternoon tea
• dinner with friends
• cake
• jiangsu and zhejiang snacks
• all-purpose flour
• lard
• meat filling
• umeboshi
• powdered sugar
• water

Ingredients

Steps

1. 1 Knead 225 grams of all-purpose flour, 90 grams of lard, 30 grams of powdered sugar, and 63 grams of water into a water-oil dough

   

2. 2 Divide the kneaded dough into small portions of 20 grams each

   

3. 3 Roll out the small portion into the shape of beef tongue

   

4. 4 Brush it with corn oil

   

5. 5 Roll up to one end

   

6. 6 Roll it out again

   

7. 7 Brush it with corn oil

   

8. 8 Roll into small rolls

   

9. 9 Cover the small pot with a cloth and let it rest for 20 minutes to prepare the filling

   

10. 10 Cut the meat into cubes and mince it into minced meat

    

11. 11 Preparing Umeboshi

    

12. 12 Put the prunes into the meat stuffing and add some salt

    

13. 13 Whisk again

    

14. 14 Take a small roll and roll it out

    

15. 15 Wrap stuffing inside

    

16. 16 Wrapped like steamed buns

    

17. 17 Place on a baking sheet, cut two knives in the middle, and sprinkle with sesame seeds

    

18. 18 Place in the oven at 180 degrees for 20 minutes, then add 220 degrees for 5 minutes for coloring.

    

19. 19 It’s out~

    

20. 20 Dear friends, you can really try it, it’s so crispy and fragrant~

    

21. 21 Pack up ~ take a box to dad⋯⋯