1. Use a food processor to smash the cooked flowers, add lard, icing sugar and corn starch and knead evenly.
2. All the ingredients of the water and oil skin are combined to form a smooth and soft dough.
3. Combine all the ingredients for the shortbread and knead well.
4. This is the case of two doughs separately (the cocoa powder in my pastry is a little bit more, so the two doughs look uneven in color. It is recommended that you can appropriately reduce the amount of cocoa powder when operating in this ratio).
5. Sprinkle a small amount of dry flour on the silicone mat, roll out the water and oil skin to twice the area of the shortbread, and put the shortbread in the center.
6. Wrap the shortbread with water and oily skin and place it with the mouth down.
7. Squeeze the big dough with your hands, and gently open it with a rolling pin. My handle is normal, and the strength is not even enough. Some pastry has leaked out. Sorry~
8. The ones in the middle are not taken out and photographed. Let’s briefly explain in words: roll the dough into a rectangular shape as much as possible, fold it into quarters like a quilt, relax for 10 minutes and then roll it into a rectangular shape. Then repeat the work of folding in four and unfolding.
9. After being folded in quarters twice, roll the dough into a square shape, as thin as possible, three to four millimeters thick.
10. Slowly roll up the pancake from one edge into a roll, be sure to roll it tightly.
11. Use a knife to cut into uniform sizes.
12. With the incision facing the side, flatten the dough with your hands.
13. Roll into an oval or circle.
14. Take the oval dough and wrap the peanut filling in a rectangle.
15. Put the "small buns" into a shape with a small head and a small head, and then use the thumb and index finger to make a ring for the "small buns" to make a "small waist", which looks more like a peanut shape.
16. Use a pastry clip to clip a stripe in the longitudinal direction.
17. By analogy, a multi-striped road is formed. As shown in the figure, a "little peanut" is born.
18. Take the round dough and wrap the peanut filling in a spherical shape.
19. reunion.
20. Use the pastry to clamp a bar in the middle.
21. A fine line was pressed on this flute.
22. Then pinch out the remaining lines with the small flower clip, as shown in the figure, so that the "small walnut" is formed.
23. Put it into the baking tray, put it in the preheated oven at 180℃, and bake the middle layer for 25-35 minutes (try the size to adjust the baking time).
24. By the way, give the three small noodles used this time a beautiful photo, haha...
Tips:1. It is recommended to cover the other pasta with plastic wrap during the filling and kneading process to prevent the pasta from drying out.
2. Don't be greedy for stuffing, in case the stuffing is exposed during plastic surgery.
