Cocoa Five Nut Crisp
1.
Weigh the oily skin and shortbread separately
2.
Divide the five-nut stuffing into 12 points and knead into a ball, set aside
3.
Knead the water and oily skin and shortbread into dough separately, and relax for half an hour
4.
Divide the loose dough into six equal parts
5.
Take a portion of water and oily skin dough and flatten
6.
Put in a shortbread
7.
Tighten up with a tiger's mouth
8.
Close the mouth down, make all the dough in turn, and let it rest for 15 minutes
9.
Take a portion of the dough, flatten it, and roll it into a strip
10.
Roll up from top to bottom, make all the dough in turn, and let stand for 15 minutes
11.
Take a noodle roll, put it upright, and press it flat
12.
Roll it out again to form a strip
13.
Roll up again from top to bottom, make all the dough rolls in turn, and let stand for 15 minutes
14.
Take a dough roll and separate it from the middle with the cut facing up
15.
Take one of them, cut upwards and press flat
16.
Roll it out so that it is thick in the middle and thin on the edge
17.
Put in a Wurenjang
18.
Tighten up with a tiger's mouth
19.
Close down
20.
Do everything in turn, put it in the middle of the oven at 190 degrees, about half an hour
21.
That's it
Tips:
Heart-warming reminder: There is no sugar in five-nut filling. I only use a small amount of sugar on the skin. It is for the elderly. If you like sweetness, you need to increase the amount of sugar.
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