Experiment Report
- self-rising flour did make the shortbread turns yellow and saltier than expected; next time will use all-purpose flour or bread flour
- shortbread is a bit dryer than I though, will need to see if I need more oil or milk; or cover the baking pan from the start?
- baking temperature is slightly higher or baked too long because the bottom is “baked” instead of white color
RECIPE
Step 1: Mix Wet Ingredients egg, sugar and milk
- 15g egg
- 20g oil
- 55g milk
Step 2: Sieve Dry Ingredients
- 100g self rising flour
- original recipe: bread flour 100g + baking powder 3g; bread flour : baking powder ratio = 33.333
- self rising flour: 1 cup (or 48 tsp) all-purpose flour + 1.5 tsp baking powder + 1.25 tsp salt; so flour : baking powder ratio = 32
- 50g cake flour
- 1g baking soda
- 60g sugar (decrease from original recipe’s 70g)
Step 3: Gentle mix, do NOT knead, and rest for 30 mins with cover
Step 4: Baking
- preheat oven to 150C or 300F
- sprinkle flour on wax/parchment paper
- coat both hands with flour as well as dough is sticky
- grab a small ball of dough, dependent on how large you want shortbread to be
- round it and press it down into a circle
- place on baking paper
- sprinkle some flour on top of shortbread
- bake at 150C or 300F for 10 mins
- cover with foil paper
- continue baking at 150C or 300F for another 10-15 mins
- cool down
READY TO SERVE!
Resources
1. Recipe ingredients here.
2. Video of a different recipe; I used foil paper to cover after 10 mins baking referring to this video, might also try this recipe’s ingredients next time, which uses condensed milk.
