Nut filling is my mother's favorite flavor, yesterday I made my mother angry again, come and make some atonement... Just learned the super food control teacher's white skin puff pastry, this time I will use white skin ~ really good crisp ah ~
By feasting the eyes
<h2>Royalties</h2>
Water oil skin
Medium gluten flour 250g
Lard 80g
Warm water 120g
Powdered sugar 30g
Oil skin
Low powder 200g
Lard 100g
Filling
Walnut sesame peanut seeds pumpkin kernels 120g
Sugar 100g
Cooking oil 80g
Low flour 100g
Salt 2 g
<h2>Practice steps</h2>
1. Group photo of ingredients. Bake the nuts and break them. Peanut walnuts 150 on or off heat for 6 minutes. Melon seeds pumpkin seeds 130 degrees for 5 minutes. Stir-fry the flour, heat the cooking oil and let it cool.
2, water and oil skin material mixed, sticky hands on the noodles, flour water absorption is different. Knead to the expansion stage, wrestle and wrestle. A thicker film is enough, without glove film.
3. Mix the oil skin into a ball. Let the dough cover with plastic wrap and let loose for 10 minutes.
4. Wake up the noodles and fill. Nut cooking oil cooked noodles white sugar mixed, grip into a ball, 20g one.
5, water oil skin about 20g, oil skin about 10g one.
6, water and oil skin wrapped in oil skin, press flat, roll out a long strip, roll up and close the mouth facing down. Repeat again. Roll out the mouth upwards and lower the mouths. Wake up for ten minutes.
7: Press the chopsticks in the middle and press flat. Roll out the rounds and wrap the filling. When the bag is pushed up on both sides and together, it is good not to wrap the bun.
8, shaping, closing mouth up, 180 degrees up and down fire, 10 minutes.
9: Remove, turn over, settle down and continue baking for 10 minutes.
10, crisp off the slag Oh ~
<h2>Tips</h2>
Roll out the mouth upwards, put the filling dumplings in the bun, and bake the skin evenly when the mouth is baked upwards, and the finished product is beautiful
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