Black Sesame Coconut Shortbread Cookies
1.
The water-oil noodles and the pastry noodles are all reconciled. The water-oil noodles should be kneaded for a while, knead smoothly, and let the kneaded noodles stand for a while to make filling
2.
Each dough is divided into 8 noodles, reunion
3.
Roll the water and oil noodles into a round cake, wrap them in the shortbread noodles, and close tightly
4.
Put it down, cover and relax for 10 minutes
5.
After rolling into a pie, the thinner the better, roll up
6.
Each noodle is coming in, roll out, roll up
7.
Each rolled small dose, press it in the middle, and pinch it toward the middle
8.
Sugar, coconut, and black sesame should be powdered with a food processor and put together. The amount of various ingredients is not absolute. You can add corn oil according to your personal taste.
9.
After rolling into a round cake, put in the mixed filling, close tightly
10.
Just mix well
11.
Close the mouth down and roll it into a small cake. You can dissolve the red yeast rice powder in water. Use a small bottle cap to draw a small circle.
12.
Preheat the oven up and down to 190 degrees in advance, put the middle layer on the baking tray, and bake for 15 or so.
Tips:
The oven time is set according to the performance of your own oven.
You can use lard or butter instead of corn oil in the same amount.
