1. Prepare materials.
2. Put 150 grams of all-purpose flour and 40 grams of sugar, which are the ingredients of the oil skin, into a basin, add 40 grams of vegetable oil in portions, and then add 60 grams of water in portions, and let the dough alive for 20 minutes.
3. Put 120 grams of low-gluten flour into a pot, and add 50 grams of vegetable oil to make a shortbread.
4. Wake up to 20 minutes.
5. Put the peanuts, walnuts, and melon seeds in the oven at 200 degrees, and roast for about 5 minutes, and roast the black sesame and white sesame for 3 minutes; let cool and peel off for later use.
6. Place it on the chopping board and chop it. Don't chop too much so as not to affect the taste.
7. Wash and chop raisins.
8. Take a large bowl and put the various pieces into it. Add white sugar, honey, and rose sauce and stir.
9. Pour in water, cooked glutinous rice flour, and oil in portions until the filling is kneaded and the hardness is moderate.
10. Divide the oily skin into 12 parts evenly after waking up.
11. Divide the shortbread evenly into 12 portions.
12. Flatten the oil crust and wrap the oil pastry in the middle.
13. Place the oil skin covered in the shortbread with the interface facing up.
14. Use a rolling pin to slightly flatten and roll out into an oval shape. Roll it up as shown.
15. Roll up all 10 in turn, cover with a layer of plastic wrap, and wake up for 10 minutes. Then place the awake dough roll as shown in the figure and press it flat.
16. Use a rolling pin to roll out a long strip of dough.
17. Roll it up. Place the ends down, cover with a layer of plastic wrap, and wake up again for 10 minutes.
18. Cut the awake dough roll from the middle
19. The incision is facing down. Roll it into a circle with a rolling pin. Put the five-nut stuffing on it.
20. Shape into a dumpling shape.
21. Wrap all the crispy dumplings one by one and place them on the baking tray.
22. Preheat the middle layer in the oven at 180 degrees and bake for about 30 minutes.
Tips:1. The temperature and time of the oven are for reference only. The specifications of each oven are different, please refer to your own oven.
2. During the entire operation, the dough must be covered with plastic wrap at any time to keep it moisturized.
3. During the roasting process, always observe and pay attention to the condition. If the temperature is too high, the surface can be covered with tin foil.
4. When making Wuren filling, the ratio of glutinous rice flour and water should be adjusted at any time until the filling can form a dough.
5. The cut dough must be cut downwards to come out with distinct layers of meringue.
6. Divide the water-oil noodles and shortcrusted noodles into 12 equal parts. Divide the five-nut filling into 24 equal parts so that it fits just right.
