1. Peanuts are roasted, put in a blender and broken up, mixed with brown sugar to form peanut sugar filling
2. Mix the oily skin materials into a smooth oily skin dough (knead for 5-10 minutes, knead out the fascia as much as possible, so that it is not easy to break and taste better); mix the pastry materials into a shortbread dough, cover with plastic wrap and relax for 30 minutes
3. Divide the crust dough and the pastry dough into 16 portions each
4. The oil crust is pressed into a small pie shape by hand, wrapped in the oil pastry, and the mouth is upward
5. Flatten the small dough, evenly, use a rolling pin to start from the middle, face up and down (do not turn your head back, or it will break the skin) into an oval long piece, roll it up from the bottom into a thin roll, close up, and cover to keep fresh The membrane relaxes for 10-15 minutes
6. Flatten the long strip, and then start from the middle, face up and down (don't turn your head) into an oval long piece, roll it up from the bottom into a thick roll, close it down, cover with plastic wrap and relax for 20-30 minutes
7. Use your thumb to press in the middle of the thick roll, fold it in half, and squeeze it with the palm of your hand
8. Roll out into a round dough with a thick middle and thin sides, and put the filling in the middle
9. Tighten the mouth tightly, close the mouth down, press down slightly, put it in a baking dish lined with greased paper, brush with egg wash, sprinkle with black sesame seeds
10. Preheat the oven, middle and upper layer, upper and lower fire, 130 degrees, bake for 30 minutes until the surface is colored (the baking time and temperature are determined according to the own oven)
11. Layered puff pastry
12. Crispy and delicious
Tips:1. Rolling the skin is very important, you must roll up and down from the middle, do not roll back and forth, otherwise the skin will break easily.
2. The baking time and temperature are for reference only and are subject to your own oven.
