1. Peel the walnuts, prepare peanut kernels and almond slices
2. Preheat the oven and fire up and down at 160 degrees for about 10 minutes
3. The roasted peanut kernels are easy to peel. Almond slices are thinner, it is recommended to roast them separately
4. All the nuts are chopped, and black and white sesame seeds are ready
5. Take a small pot, add glutinous rice flour, and stir-fry over low heat
6. Add glutinous rice flour with chopped nuts, black and white sesame seeds, white sugar and corn oil
7. After stirring evenly, divide into 8g balls for use
8. Water and oily skin: flour, lard, water, and the dough, try to be able to form, put on the glove film, reduce cracking. Shortbread: low flour, lard, and dough. The two doughs relax for about 30 minutes
9. Divide all the reconciled dough into 7 small doses
10. Flatten the water and oil skin, put in the pastry dough, close up and wrap all the dough
11. Take a dough and roll it out and roll it up from top to bottom
12. Take a dough and roll it out and roll it up from top to bottom
13. Roll up all the dough and let it rest for about 20 minutes
14. Fold back both sides of the loose dough and shape it into a circle as much as possible
15. Roll out the dough and add the filling
16. Close up
17. Do all
18. Brush a layer of liquid egg yolk
19. A little black sesame on the surface
20. Preheat the oven, fire up and down at 180 degrees for 20-25 minutes
21. Let cool completely after baking
22. Haha O(∩_∩)O, let’s eat
Tips:The oven settings are for reference only.
