1. Sift the flour, mix and knead the oily skin materials into a dough, mix well with the shortbread, cover with plastic wrap and let it rest for 30 minutes
2. The oil skin is divided into equal parts, and the shortbread is also divided into equal parts and placed on the oil skin
3. Take one portion and wrap the shortbread, close the mouth down
4. After all is done, cover with plastic wrap and relax for about 5 minutes
5. Peanut stuffing into small balls
6. Take a loose dough, flatten it, roll it into a strip with a rolling pin, and roll it up
7. After making all the dough, cover with plastic wrap and relax for about 5 minutes
8. Repeat steps 6 and 7 once, squeeze again, roll into a long strip, roll up, and relax for 5 minutes
9. After loosening the dough, take one portion, press in the middle, and pinch both sides to the middle
10. Press flat, roll out, and pack stuffing
11. Similar to the way of Bao Yuanxiao, my bag is not good-looking, so I closed my mouth down and sorted out the shape I like.
12. Done all
13. The surface can be brushed with egg yolk and sprinkled with sesame seeds, or red yeast powder can be used to lighten the red dots. Preheat the oven up and down to 180 degrees. Bake for about 20 minutes
14. Crisp and visible
Tips:I made 12 of them, about 35 grams of oily skin, and about 14 grams of pastry. You can divide it according to your needs.
