1. Put the ingredients in the crust into the cook machine and knead for 20 minutes. The kneaded crust can be pulled out of the glove film. Let stand for half an hour after kneading
2. Mix the ingredients in the shortbread while standing
3. Stir it with a spatula and let stand for 10 minutes
4. Stir it with a spatula and let stand for 10 minutes
5. Take a pie crust, flatten it, put it in shortbread, and wrap it
6. Wrap the rest in turn. Preheat the oven at 165 degrees
7. Then take one and roll it up and down from the middle to make it into a tongue shape.
8. Turn it over, roll up from top to bottom, make the others in turn, then cover with plastic wrap and relax for 15 minutes
9. The nuts in the filling are chopped up, glutinous rice flour and all-purpose flour are fried, and then mixed. Divide the filling into 9 equal parts when relaxed
10. Put the loose crust upright and roll it again from the middle up and down with a rolling pin
11. Turn over and roll up from top to bottom, relax for 15 minutes, fold the two ends of the loose dough in the middle, and knead it well
12. Turn over and roll up from top to bottom, relax for 15 minutes, fold the two ends of the loose dough in the middle, and knead it well
13. Use a rolling pin to squeeze it, wrap it in the filling, and pinch tightly to close the mouth
14. Do the others in turn
15. Use pigments to draw patterns in the middle
16. Put it in the oven, 165 degrees for 25 minutes
17. Read out and let cool, ready to eat
18. Finished product
19. Finished product
20. Finished product
21. Finished product
22. Finished product
23. Finished product
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