1. The oil leather materials are mixed together.
2. Make a dough, knead for a while, and knead smoothly. The mixed dough 饧 is in operation for half an hour.
3. The ingredients for the shortbread are mixed together.
4. Just mix into a dough. The same goes with the oily skin dough.
5. Ripe peanuts are roughly crushed, a little bit better.
6. Take the black sesame filling from the refrigerator, mix it with the ground peanuts, and add 2 tablespoons of osmanthus sugar. I used a 1:1 ratio of black sesame and peanuts here, and both used 100g.
7. well mixed.
8. Divide into about 8 portions and rub into circles.
9. Each dough is divided into 8 evenly divided doughs.
10. The oily skin noodles are flattened and wrapped into shortbread, and the mouth is tightly closed.
11. Wrap everything, close it down, cover it, and let it rest for 10 minutes.
12. Roll each agent into an oval shape and roll it up. Relax for 10 minutes and do this again.
13. After 2 times, each agent is rolled up, rolled into a strip, and rolled up.
14. Everything is done and relax for 10 minutes.
15. Squeeze directly, pack in stuffing, and close.
16. Everything is done, closing down.
17. Roll into a 1cm thick cake and place on the baking tray.
18. Decorate with red yeast rice powder and water. (It’s okay if you don’t order)
19. Put it in the preheated oven, middle level, 180 degrees, 20 minutes.
Tips:I made the black sesame filling before. The method: use a cooking machine to grind the black sesame into a powder, add the amount of sugar suitable for your taste, and then add the salad oil to mix into a ball, add a little bit of oil, adjust according to the amount of sesame, Sesame and dough are enough.
The oven time is set according to the performance of your own oven.
