1. Fry glutinous rice noodles first. Put the glutinous rice flour into a non-stick pan and sauté slowly
2. Stir-fry until the glutinous rice flour turns slightly yellow, let cool and set aside
3. Weigh all the oil skins and put them into the bread machine bucket. Start the mixing function, a program is 10 minutes, it is enough
4. The power of the bread machine is different, so everyone check the state of the dough, and this is all you need to do! It is recommended to release the mask, it will be smooth after operation, and then relax for ten minutes.
5. Then prepare the shortbread, mix low flour and lard. Knead into a dough and relax for 10 minutes
6.
You can prepare sweet-scented osmanthus filling and rose filling when the oil crust and pastry are loose. The sweet-scented osmanthus is drier than the rose flower sauce, so only add 40 grams of low powder, it can form a dough and it doesn’t need too much.
The rose sauce is slightly softer, and I added more than 50 grams of glutinous rice flour. So when you make it, try to look at the status. I added some dried roses to the finished rose fillings. If there are none at home, you can ignore them.
7. I actually missed the photos of the oily skin and shortbread splitting. When I do it next time, I will make up the image. Let me talk about it first. Shortbread and oily crust are divided into 10 evenly. Respectively round. Relax, relax for five minutes, squeeze an oily skin, wrap it with shortbread
8. Use the position of the tiger’s mouth to slowly push up and close the mouth
9. Close the mouth, pinch it tightly, and cover it with plastic wrap or a damp cloth to prevent the epidermis from drying out
10. Wrap everything and cover it. Relax for 10-15 minutes, the temperature is low in winter. Depending on the state of the dough
11. Relaxation is good. Take out one, cover the other and squash it. Roll one head first
12. Roll the other end, remember not to roll back, and the force should be the same when rolling
13. Roll it out. Turn it over. Roll up from top to bottom
14. Continue to relax for 10-15 minutes after you are done. Note here that the relaxation time is calculated from the first one you do
15. Relaxed well. To squash, roll one end first, then roll the other end with the same force
16. After rolling. Still roll up from top to bottom. Cover it. Continue to relax for 10-15 minutes
17. Relax, take one out. Press the middle position with your fingers and pinch the two ends together. Then roll it out, this picture. It means three steps.
18. The stuffing is the same as the way of filling shortbread at the beginning. note. Other dough must be covered
19. Hukou location. Push up slowly. Close your mouth. Close your mouth down. Put it in the baking tray. The sweet-scented osmanthus filling is the same as the rose filling
20. Make each one well, add a little bit of water to the red pigment. Stamp it with a seal...haha
21. I used two fillings today. So use two different stamps to distinguish, the oven needs to be preheated ten minutes in advance. Generally speaking quickly. Start encrusting. Preheat the oven just right
22. The preheating temperature of the oven is 190 degrees. The baking temperature is 180 degrees. The baking time is 45 minutes. When baking in the oven for 15 minutes, remember to cover with tin foil.
23. It's ready to be eaten when it's baked to hand temperature!
Tips:The baking time and temperature are determined by your oven and the size of the finished product. If you don't want to paint seriously, cover the tin foil early, and the dough must be loose enough to roll both ends when you roll it. Can't come back