1. Add water to the bread bucket
2. Come on
3. Add Chinese powder
4. With salt
5. Select the kneading program, and automatically knead the dough for 20 minutes (you can also knead the dough by hand)
6. The kneaded dough is the oily skin, covered with plastic wrap, and the noodles
7. Take another container and add low powder
8. Come on
9. Knead into dough, serve shortbread dough, 饧面
10. Heat a wok, add regular flour (medium flour)
11. Stir-fry on low heat, the fried flour is slightly yellow
12. Mix the cooked flour and cooked cake powder. The cooked cake powder is the fried glutinous rice flour. I use the ready-made glutinous rice flour. If there is none, just take the glutinous rice flour and cook it.
13. Add cooked black sesame powder, cooked peanuts, sunflower oil
14. Add salt, sugar, and cooked pepper powder
15. Mix well and serve as filling
16. The filling is equally divided into 16 portions
17. Take oil skin and press flat
18. Put on the pastry dough
19. Wrap it up and seal it
20. With the seal facing down, roll out the rectangular dough sheet, you can see that my roll is not very even
21. Three fold
22. Roll out the rectangular dough again
23. Trifold again and relax for 10 minutes
24. Roll out the rectangular dough
25. Roll up along the long side
26. Divide into 16 parts, try to be the same size
27. Take a portion of the dough, just roll it out without the cut side facing up
28. Brush with a layer of egg white to make it easy to stick when wrapped
29. Arrange the fillings into strips and place them on the dough
30. Pinch it up and seal it
31. Seal it down and roll it out
32. Make other biscuits one by one, brush the surface with egg yolk liquid (one egg yolk + 1 tbsp water and mix well)
33. Sprinkle white sesame seeds
34. Pierce some small holes with toothpicks
35. Put it into the middle layer of the preheated 180 degree oven, heat up and down, and bake for about 30 minutes
36. After roasting, let it cool and you can eat it. Those who like salt and pepper can try it, a very good recipe.
Tips:1. The corn oil used in the original recipe is not available in my family. I use sunflower oil. You can also use butter or lard, especially lard, which has the best shortening effect, but some friends may not be used to the taste of lard;
2. There is no specific time for the noodles, more than 20 minutes is enough, the fillings are prepared when the noodles are prepared, and the time for the noodles is enough;
2. When the dough is rolled out, especially when it is rolled out after three-folding, if it feels laborious, you can relax it for a few minutes and then roll it out, do not roll it out forcefully;
3. If you don't like the taste of pepper, you can leave it alone or add less pepper powder;
4. Adopt the method of big bag crisp, it is not very even when rolled out, and the technique needs to be improved. The layering of the finished product is good, and the scumming is crispy. Of course, you can use the method of small packets
