Tangfu Cookie

3 grams of flour, 3 grams of yeast, 1 gram of salt.

Add 160 grams of cold water and stir until it forms large clumps of dough.

Knead it by hand into a smooth dough.

Transfer the dough into a bowl and place it in a warm spot to ferment until it doubles in size.

18 grams of flour and 18 grams of oil, mix well.

Then add 30 grams of sugar and stir well.

Adjust to a thicker sugar and oil paste, set aside for later use.

30 grams of flour and 30 grams of oil.

Stir evenly and adjust into a thin oily paste for later use.

Take out the fermented dough, punch it down, and roll it into a rectangular sheet measuring 35cm long and 25cm wide.

Pour on the thin oil batter.

Spread evenly.

Roll it up from top to bottom.

Cut diagonally into a trapezoid and divide into 6 portions.

Take out a piece of dough and fold it in half.

Pinch tightly, so the oil pastry doesn't leak.

Fold the little tail to one side.

Flatten.

Roll it into a round dough piece.

Spread the sweet oil pastry on half of the area.

Fold in half.

Fold it in half again.

Cut a slit in the middle, keeping the top intact.

Flip it.

Mix the spoonful of sugar with an appropriate amount of white sesame seeds.

The cross-section is covered with sugar and sesame.

Roll it a couple more times, and the raw dough will be ready.

Place them into the baking tray in order.

Cover with plastic wrap and let it rest and rise again for about 15 minutes.

After the time is up, put it in the preheated oven, middle rack, 200 degrees, bake for 20 minutes.

Alright.

Fragrant and delicious, super tasty (here's a photo of the finished product).

Come, have a taste.