Strawberry Jam Shortcake

Overview

I haven’t made white shortbread with lard for a long time. I boiled a new bowl of lard and started making it right away. I used the newly bought strawberry jam. After baking, the shortbread is layered with crispy layers and has sweet and sour fillings. It is a good appetizer.

Tags

• baking
• snacks
• children
• afternoon tea
• all-purpose flour
• lard
• low gluten flour
• strawberry jam
• warm water

Ingredients

Steps

1. 1 Make pastry dough: 60 grams of low-gluten flour, add 30 grams of lard, and knead into a ball,

   

2. 2 Make water-oil dough: 150 grams of all-purpose flour, add 30 grams of lard, 75 grams of water, knead into a smooth dough, and let it rest for 20 minutes,

   

3. 3 Roll the water-oil dough into a rectangular shape, press the pastry dough into a rectangular shape, and place it on one end of the water-oil dough,

   

4. 4 Wrap the other half of the pastry dough with the dough, pinch the edges tightly,

   

5. 5 Roll it out slightly,

   

6. 6 Fold into three folds,

   

7. 7 Roll it into thin slices,

   

8. 8 Roll it into a roll from one end,

   

9. 9 Cut into 12 small segments,

   

10. 10 Roll out each section into dough,

    

11. 11 Put strawberry jam on it,

    

12. 12 Seam evenly, wrap everything up and put it into the baking pan,

    

13. 13 Put in the oven, middle layer, heat up and down, 180 degrees, bake for 15 minutes.