Osmanthus Shortbread
1.
Homemade candied sweet-scented osmanthus with sugar to make filling
2.
Mix the oily skin ingredients and knead for 20 minutes, divide into 20 portions (put 10 in the oven at a time, bake in 2 times)
3.
Mix the pastry and knead it and divide it into 20 parts
4.
Roll the oil skin into a circle
5.
Put the shortbread in the middle
6.
Hand pushing up to pack
7.
Wrap everything and cover with plastic wrap for 15 minutes
8.
Take one and roll it into an oval shape
9.
Roll up from top to bottom
10.
After all the rolls are finished, cover with plastic wrap for 15 minutes
11.
Take one and roll
12.
Roll out
13.
Roll up
14.
After you roll them all out, take another 15 minutes
15.
Take one finger and press in the middle, turn both ends up
16.
Roll into a circle
17.
Put in the adjusted sweet-scented osmanthus filling and wrap it (the mouth must be tightly wrapped to prevent sugar from overflowing when baking)
18.
After wrapping, seal it down and roll it round
19.
Put it in the tray, brush a layer of egg liquid on the pastry (do not brush thickly)
20.
Brush the egg liquid and sprinkle a little sesame on the top and put it in the oven. The middle layer is 180 degrees for 25 minutes.
21.
Crispy and crispy!
22.
The scent of sweet-scented osmanthus is tangy! You can't stop!
23.
Finished picture
24.
Sweet-scented osmanthus shortbread, share with you