Gourd Melon Shortbread

Overview

I failed to make a rice cooker cake two days ago, causing my family to eat chicken cakes (egg bricks) for a few days😓. Today I made a shortbread to reward those who risked their lives to try it. Alas, I discovered that I am still suitable for making cakes! 😓😓😓

Tags

• staple food
• home cooking
• baking powder
• chicken essence
• five spice powder
• flour
• hulugua
• oil
• sichuan pepper powder
• yeast
• green onions
• salt

Ingredients

Steps

1. 1 Add baking powder and a small amount of baking powder to make the dough. In summer, the temperature is high. Just wait two hours after getting up in the morning.

   

2. 2 Knead the dough into a long strip, pinch it into a ball slightly smaller than your fist, roll it into a strip, apply oil and put it on a plate and let it rest for 10 minutes

   

3. 3 Add five-spice powder and Sichuan peppercorns to raw flour, and pour boiling oil to make a puff pastry

   

4. 4 Grate the gourd melon in advance, add some salt to let it release the water, squeeze out the water and add green onion oil (you can add anything else if you like, you can make the filling whatever you like). Add a little more chicken essence and mix well

   

5. 5 The fermented dough pin is very light and can be rolled out into a long and wide shape

   

6. 6 Spread the pastry evenly on the large dough sheet, put the filling on one end and roll it back. While rolling, make the dough longer and thinner. This way, the layers will be better. When rolling, wrap both ends

   

7. 7 Heat the electric baking pan and pour oil. Place the cake base in the baking pan and press it into a cake shape with your hands

   

8. 8 Fry both sides until golden brown and serve

   

9. 9 Finished, your mouth is full of fragrance