Name: Five-nut Shortbread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g All-purpose flour (water and oily skin); 120g Low-gluten flour (puff pastry); 50g Vegetable oil (water oil leather); 60g Vegetable oil (puff pastry); 60g Water (water oil leather); 20g Sugar (water oily skin); 1/2 pack Black Yang Crisp; 1 piece walnut; a little raisin; 2 pieces Strawberry preserves; 50g Cooked flour (low-gluten)

Five-nut Shortbread

by Blue white green

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

Dad has been nagging at home several times, and he said to me: I still think the mooncakes you made last time are the most delicious, sweet and crispy, better than the ones you bought outside.
Once this is said, can I still not know? He must be greedy Su-style mooncakes, and Dad likes the old-fashioned five-core mooncakes the most. They contain icy sugar residue, winter melon sugar, and fatty meat. When I was young, my favorite was the bean paste mooncakes. I bite them down. They are soft and soft. At that time, the five-core moon cakes were all genuine ingredients. In my opinion, this represents childhood memories. Over the past two decades, living conditions have improved day by day, moon cakes are still popular, and all kinds of fillings turned out, but we are still thinking about the most original and true taste. "

Five-nut Shortbread

1. Heiyang crisp is a semi-finished product I bought in the supermarket. The sesame seeds have been mixed with oil and sugar, and they are defrosted in the microwave for 2 minutes.

2. Wash the walnuts, put them in a bowl, microwave on high heat for 2 minutes, turn them to maturity, put them in a fresh-keeping bag and use a rolling pin to crush them.

3. Cut raisins and strawberry preserves into small pellets for later use.

4. Cut the winter melon sugar into small cubes and set aside.

5. Knead the water and oily skin material and the shortcrust material into dough separately, and let it rest for 10 minutes.

6. Divide the water and oil crust and the shortbread dough into several portions evenly. I divided 8 parts here, and then wrap the shortbread into the water and oil crust like glutinous rice balls, tighten it, and close it down.

7. The picture shows all the water and oily skins and shortbread.

8. Take a dough and roll it into a beef tongue shape.

9. Roll it up again, then cover with plastic wrap and wake up for 10 minutes.

10. This action is repeated 3 times. During the waking up process, we prepare to fry the flour. Pour low-gluten flour into a saucepan, turn on medium heat, and stir continuously.

11. Fry until the flour turns yellow and fragrant, turn off the heat.

12. Put the cooked powder, candied grains, walnuts and winter melon sugar into the black puff pastry and mix well.

13. Roll the awake dough into a circle, wrap the five-core filling like a bun, and then the wrapped shortbread is closed down, the oven is preheated at 160 degrees, the baking tray is covered with tin foil, and the dough is evenly placed.

14. It will be done in about 30 minutes.

Tips:
1. Pay attention to the oven temperature and time, and observe during the baking process. The shortbread is oily and the surface of the pastry is layered, indicating that the shortbread is about to be baked.