Peanut Shortbread
by Zhi Fei
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Water and oily skin: mix 300 grams of flour, 2 grams of salt, 15 grams of sugar, 25 grams of corn oil, and 160 grams of water, knead into a dough, cover and wake up for 30 minutes.
2. Mix 120 grams of flour, 30 grams of corn starch, and 75 grams of corn oil, knead well, and wake up for 30 minutes.
3. Peanuts are cooked and peeled, rolled into fines, add sugar, preserved fruit and lard and mix well.
4. Divide the peanut filling into small balls of about 20-25 grams, regardless of the size.
5. Roll out the water and oily skin into large pieces, and put the shortbread on top.
6. Wrap the shortbread with water and oily skin and pinch the seal tightly to prevent the shortbread from flowing out.
7. Roll out large rectangular pieces.
8. Trifold like a quilt.
9. Roll out a large rectangular piece.
10. Three fold again.
11. Roll into a thin rectangular piece.
12. Start rolling from the long side and roll it into a tube shape.
13. Cut evenly into 16 equal pieces.
14. Squeeze the cut small noodles directly, don't turn them over, so that the layers will be wrapped inside.
15. Take a small dose and roll it out into a circle.
16. Pack a peanut filling.
17. Seal it tightly like a bun.
18. Put the wrapped biscuits on the cutting board with the mouth facing down.
19. Flatten the dough with your hands.
20. Put all the biscuits on the baking tray.
21. Brush the egg liquid on the cake base. The egg liquid can be replaced with water to stick the sesame seeds.
22. Sprinkle with white sesame seeds.
23. Preheat the oven at 180°C for 5 minutes, and bake at 180°C for 22-25 minutes, and then bake at a low temperature of 100°C to 120°C for about 5 minutes to allow the cakes to be fully cooked. The time and temperature of the oven should be based on the actual situation of your own oven. Adjust, pay attention to the color when baking.
24. Baked shortbread cookies.
