Rose Glutinous Rice Filling Shortbread
1.
Make the stuffing first. Put 150 grams of water and 60 grams of brown sugar in a small pot and stir together evenly
2.
Add 2 tablespoons of rose paste
3.
Stir again evenly
4.
Put the small pot on the stove and heat it until it boils away from the fire
5.
Pour glutinous rice flour and stir until there is no dry powder
6.
Pour the sesame seeds
7.
Stir well. Let cool for use
8.
The ingredients for the oil skin are mixed together: 200 grams of flour, 55 grams of corn oil, 40 grams of sugar, 100 grams of water
9.
Knead into a ball, knead for a while to make the dough smooth
10.
Mix the ingredients for the shortbread: 120 grams of flour, 55 grams of corn oil
11.
Mix the ingredients for the shortbread: 120 grams of flour, 55 grams of corn oil
12.
Divide the oily skin and shortcrust dough into 12 equal parts
13.
An oil-skin dough wraps a short-cooked dough, close it tightly, and place it down. All the dough is completed in turn
14.
Roll each packaged dough into a long oval shape, roll it out as thin as possible, roll it long, and roll it up
15.
When the rolled dough is rotated 90 degrees, roll it into a strip shape, and roll it out as long as possible, then roll it up again
16.
All the dough ingredients are ready. Squeeze the two ends of each dough into the middle
17.
Press down and roll into a cake
18.
Put in the glutinous rice and rose filling, you can divide the filling evenly into 12 portions in advance, or you can directly measure it and scoop it with a spoon
19.
Close up
20.
Place it closed down. Do well
21.
Roll each agent into an oval-shaped cake with a thickness of about 1cm, and put it directly on the baking tray
22.
Use a knife to make two openings on each biscuits, and the depth of the mouth can be seen to be inverted
23.
Put it on the middle level of the preheated oven, and heat up and down at 190 degrees. 20 minutes
Tips:
The oven temperature is set according to the high performance of the test county.
