A few days ago, I saw a friend's shortbread, which aroused the hungry worms.
Immediately started, Xu is to join the relationship of pine nuts,
It's really crispy and toothless.
Similar shortbread has been made very much before,
Want to keep the cake layered, crispy and delicious,
In the process of making, we must prevent rolling and leaking crisps,
Therefore, the dough standing step of each step is essential,
Otherwise, the dough is not easy to roll out, and it is easy to leak crisp!
The filling can also be changed to sesame seeds, walnuts, coconut and the like.
raw material:
Oil skin: 200g of medium gluten flour (ordinary flour), 55g of lard, 15g of granulated sugar, 80g of water
Puff pastry: 110g of medium gluten flour, 55g of lard
Pine nut filling: 35g of peeled pine nuts, 30g of fried flour, 30g of sugar
method:
1: Mix the puff pastry and oil skin materials into a smoother dough, cover with plastic wrap and let it sit for 30 minutes.
2: Peel the pine nuts in a plastic bag.
3. Crush with a rolling dough.
4: Stir-fry the flour in a non-stick pan over low heat until slightly yellowed and let cool.
5: Place the sautéed flour, pine nuts and sugar in a bowl.
6. After mixing evenly, it is the filling.
7: Roll out the oil and wrap it in puff pastry.
8. Wrap tightly, close the mouth and let stand for 10 minutes.
9: Roll out the dough with your mouth facing down.
10. Fold both sides inward and continue to stand for 10 minutes. Repeat this step three times.
11. Finally, roll out into a large piece with a thickness of about 0.3 cm.
12. Roll up tightly from one side.
13. Cut into 9 equal parts.
14. Press the flat agent directly (the section is on both sides).
15. Leave on for 10 minutes and roll out.
16. Wrap in filling.
17. Tighten the mouth.
18. Flatten the mouth facing down.
19. Brush the surface with egg mixture and cover it with white sesame seeds.
20: Drain into a baking sheet, oven at 180 degrees, heat on medium heat for about 25 minutes.
For more delicious things, please refer to my food book "Healthy Snacks Made by Hand"
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