#新良第一节烤大赛#rose Peanut Mooncakes
1.
Homemade rose sauce, take the required amount
2.
After the peanuts are fried, they will be broken into peanuts, beaten slightly, and put into the rose sauce together with the cooked glutinous rice flour.
3.
Mix evenly to become a filling. Because rose sauce uses a lot of sugar, there is no need to add sugar to the filling
4.
Making the skin: I am afraid that the ratio of the oily skin and the watery skin will be listed in the ingredient list. Some people will not be able to figure it out, so I will explain it here. First make the shortbread, the ingredients for the shortbread: 100g lard, 200g flour. Knead it with your hands to form a shortbread dough
5.
Water and oily skin materials: 350 grams of flour, 100 grams of lard, 150 grams of boiling water, 10 grams of inverted syrup. Rinse the lard with boiling water and let it cool, then add flour and syrup. Hecheng water oily skin
6.
Cover the two kinds of dough with moist cloth for about 1 hour
7.
Divide the shortbread into 10 g doses and the water and oil skin into 20 g doses
8.
Wrap the shortbread with water oil skin, pack tightly
9.
Then roll it out into a long strip and roll it up again. A total of 3 rolls are required. Because it takes more than ten minutes to roll it up, roll it all up and cover it with a cloth for a while and then roll it again.
10.
Roll out after wrapping the stuffing. I used some hawthorn sauce on top, mainly to distinguish the fillings. If you only make one, you don’t need to embellish it
11.
Heat the oven to 170 degrees, lower the heat to 150 degrees, and bake for 20 minutes
12.
The roasted rose peanut cake has a crispy crust, a very fragrant filling, and a thin crust with large fillings. Because syrup is added to the water and oily skin, the color is yellow, which looks much better.
Tips:
A total of 20 pieces of this amount have been made, and those that cannot be made can be reduced proportionally
