1. The water and oily skin and the shortbread are separately combined into a dough. Put the shortbread in the refrigerator. Knead the water and oily skin for a few more minutes, cover it with plastic wrap and save 5 minutes and then knead another minute, save another 5 minutes and then knead another minute, saving
2. Add 80g of homemade cherry jam, 15g of cooked glutinous rice flour, and 10g of white sugar, stir evenly, and divide them into four evenly. Add 80g of homemade apricot jam, add 15g of cooked glutinous rice flour, and 10g of sugar, stir evenly, and divide them into four evenly. It's sticky, so you need to sprinkle some cooked glutinous rice flour.
3. Water oil skin and shortbread are divided equally into 8 parts.
4. Take the water and oil skin agent and press it (Picture 1), add a shortcrust filling (Picture 2), squeeze the water and oil skin upwards with the mouth of the left hand, press the shortbread with the right thumb (Picture 3), wrap all of them, put them in the order The plate should be covered with plastic wrap in time to prevent it from drying out.
5. Take a potion and gently roll it out to a length of about 12 or 3 cm (Picture 1), then gently roll it up and discharge one by one (Picture 2). Cover it with plastic wrap in time to prevent it from drying out.
6. Let the noodles wake up for 10 minutes, and then open the pastry twice. Fold it up and pat it flat (Picture 1), roll it into a 20 cm long strip and roll up the heart (Picture 2). .
7. Fold the rolled agent up and down and squeeze it down.
8. Change it to a thin round slice in the middle and wrap it with cherry and apricot fillings.
9. Close the mouth firmly and tightly without any gaps. Close the mouth downward to arrange the pie shape.
10. After all is done, use the star anise to dip the pigment print. Make a hole in the heart with a toothpick.
11. Preheat the oven, fire up and down 180 degrees, 30 minutes in the middle. After baking for 15 minutes, cover with aluminum foil to prevent the skin from staining.
12. Finished picture.
13. Finished picture.
Tips:The homemade jam I cook is thicker and uses less sugar, so I need to add some sugar.
