Nut Crab Shell Yellow
1.
First take 100g of flour, put it in a bowl, and add 5g of vegetable oil. Yeast is melted with warm water and gradually poured into flour to make it flocculent. And into a smooth dough. Put it in a warm place to wake up to twice its original size
2.
Take another 100g of flour and add 30ml of vegetable oil. Mix into shortbread dough and let stand for 20 minutes
3.
Take it out and vent it slightly. At this time, take out the awake dough, roll it out, and put it in the pastry dough. Close the bag and roll it out
4.
Fold in three like a quilt and continue to roll it out. Fold back on both sides and continue to roll it out. Roll up from top to bottom
5.
Make nut fillings at this time: peel the almonds, walnuts, and pine nuts, put them in a microwave oven on medium-high heat for 2 minutes, and then chop them. Put the remaining 10g of flour into the microwave oven on medium-high heat for 1 minute, add brown sugar, honey and sweet-scented osmanthus, and mix well. Cut into small doughs of even size, flatten them, roll them into a round shape, and put in the fillings. Close up
6.
Brush a layer of egg wash. Dip a layer of white sesame seeds
7.
Do everything well. Preheat the oven at 200°C and bake at 190°C for 25~30 minutes, and the surface can be colored
8.
You can simmer for another five minutes
9.
Open the lid like a crab shell
10.
Take it out and let it cool
11.
Let's eat
Tips:
1. The oven settings are for reference only.
2. The filling of crab shell yellow can be replaced with salty, bean paste or other fillings.
