Eight-petal Shortbread

Eight-petal Shortbread

1. Yellow sliced syrup: Mix 30 grams of yellow sliced sugar and 60 grams of water. The yellow sliced sugar is completely melted into syrup for later use.

2. Shortbread: 120 grams of flour, 60 grams of oil, add oil to the flour, and live directly into shortbread. After alive, use a fresh-keeping bag to seal the glutinous rice for a period of time.

3. Brown sugar, water, water and oily noodles, 150 grams of flour, add yellow flake bran and water to make dough, and put it in a fresh-keeping bag for a period of time.

4. Add 75 grams of oil to the yellow sliced sugar dough, gradually accumulate the oil into the sugar slices, sugar, water, and oily noodles, and turn into water and oily skins for later use.

5. Wrap the shortbread with water-oil skin, rub it into a strip, wrap it in a fresh-keeping bag for 30 minutes, wait until the dough becomes soft, roll it into a long piece, then roll it into a long strip, wrap it in a fresh-keeping bag for 30 minutes, wait until the dough becomes soft, and then Repeat the steps of rolling up the film.

6. After three repetitions, the dough is rubbed into long strips, and finally hair is made for another 30 minutes, divided into 10 equal parts.

7. Prepare the filling: stir-fry the original sunflower seed kernels, crush the red peanuts, add honey and rose sauce to make the filling.

8. Divide the filling into 10 equal portions.

9. Take a piece of dough and pat into a round cake, wrap a filling, and then round it into a round ball, and pat the round ball into a cake embryo. Cut into eight petals, and shape the outer ring of each petal into a sharp corner. Use chopsticks to make a hole in the middle to make a raw embryo.

10. Line the baking tray with tin foil, put in the raw embryos, and brush with diluted invert syrup water.

11. Preheat the oven at 180 degrees for 5 minutes, put the dough into the middle of the oven, and bake at 180 degrees for 15 minutes.

12. Just take out the shortbread when it's lightly yellowed.