This kind of milk-flavored shortcake, when it is just out of the pot, has a crisp skin, a soft and sweet inner layer and a full milk flavor. It's still soft and elastic when it's cold. It's delicious.

Tools/Materials Flour 250g

Milk100g

Condensed milk 1 spoon

2 teaspoons of cooking oil

Sugar 1 teaspoon

Yeast1.5g.

Proper amount of white sesame

0 1 Put 200g flour into a bowl, then add 1.5g yeast and mix well.

Pour the milk into a bowl, put it in the microwave oven for 30 seconds, then add 1 spoon condensed milk, stir until it melts, and then pour it into the flour several times.

Pour in 1 tsp cooking oil and stir the flour until it looks like absorbent cotton.

Then knead it into smooth dough, put it in a large bowl, cover it with plastic wrap, and ferment it in a warmer place for about 50 minutes.

Pour 1 teaspoon of cooking oil into a small bowl. After 30 seconds of fire, pour 50g flour while it is hot, then add 1 tsp sugar, stir well and make it crispy.

Roll the fermented dough into a rectangle.

Spread pastry evenly.

Roll it up at one end and cut it into small pieces.

Take out a small piece, pinch the two ends slightly, then roll it thin, wipe a little water on the surface, sprinkle with white sesame seeds, and fry it in a pot with low heat.

10 fry until both sides are slightly swollen and light golden yellow, and then serve.

1 1 All the fried dishes are served. If you don't finish the fried cake that day, you can put it in a fresh-keeping bag, tie the bag tightly and finish it in 2-3 days.