Nut Rose Shortbread
1.
First, let's make the nut rose filling. If you are using raw peanuts, you need to use the oven at 170 degrees first, and roast the middle layer on the upper and lower heat for 10 minutes, then rub off the outer red coat. Use a rolling pin to crush the cooked sesame seeds. Use a rolling pin to crush (the main ingredient is water and oily skin )
2.
Put the flour in an anhydrous and oil-free wok and fry it over a low heat. The flour is a bit yellowed so that all the fillings are ready. Mix the rose sauce with flour, ground peanuts, sesame seeds, and mix together. After evenly knead into a ball of about 15 grams, set aside for later use
3.
After that, I started to make water and oily skins. Mix all the ingredients of the water and oil crust together, and then knead while mixing with your hands to form a dough that is not too sticky. Cover with plastic wrap and use the same method to knead the pastry ingredients into a dough.
4.
After that, divide the water and oil skin and the pastry into small balls of about 20 grams. Because this process is a bit long, the kneaded ball should be covered with plastic wrap to prevent the moisture from drying out. Take a small dough with water and oily skin, roll it into a round shape, and wrap a small shortbread ball with the help of a tiger's mouth to slowly cover the watery and oily skin Then seal it down and set aside for later use. Remember to cover the wrapped dough with plastic wrap
5.
After everything is wrapped, the quilt is about to be folded. First take a dough, or seal it down, flatten it first, then roll it into a tongue shape with a rolling pin, then roll it up from top to bottom, and roll it into a dough roll. Roll all the dough in the same way
6.
Take another noodle roll that has just been rolled, with the seal facing upwards, press it down and roll it into a beef tongue again. At this time, roll out gently, not too thin, because the layer of shortbread inside is easy to leak out and continue to roll into dough from top to bottom, then stand the dough upright and squeeze it by hand
7.
Then roll it into a round dough sheet and wrap it with a rose filling with nuts just kneaded to wrap the filling, then seal the dough downwards, flatten the dough and place it in a baking tray lined with greased paper. This is the way it's all wrapped
8.
Preheat the oven to 180 degrees, then heat up and down, put on the middle layer, and bake for about 25 minutes. During the baking process, you will see that the cake will gradually bulge. The skin on the outer surface of the baked shortbread is too crispy.
Tips:
Two words
1. Lard has the best shortening effect, followed by butter and vegetable oil. So it is best to use lard.
2. For this filling, you can make the best with fresh roses. If you don't have one, use the commercially available rose paste.
3. Because each person's rose sauce is different in thinness, the amount of powder added is different. My rose sauce is made with Pingyin, the texture is like honey, and it is very sweet and sweet, so I added more flour to make it thicker and better for rubbing.
It is recommended to use rose sugar produced in Yunnan, which is easier to form into balls.
4. Because the production process is long, cover the whole process with plastic wrap to prevent the dough from drying out, so that it will be easy to operate later.
