Rose Peanut Shortbread
1.
The amount of flower and sugar of the rosette sauce is not written on it, so let’s do as much as you want. Hahaha. Edible roses, washed and dried
2.
I used almost the same amount of roses and sugar, or brown sugar
3.
Then rub and rub with your hands, rubbing until the flowers and sugar are melted together
4.
Put it in an airtight jar with a layer of honey on the top, and it can be eaten after one month
5.
Special reminder: The flour, sugar, lard and water in the main ingredients are made of water and oil! The ingredients in the auxiliary ingredients are all shortcrusted!
6.
Alright, put 150g of flour + 40 lard + 75g of sugar + water to make noodles
7.
The flour in the pastry, purple sweet potato flour, and lard are mixed together
8.
Also live into dough
9.
The water and oily skins and shortbread are lined up. I made 16 of them. You can pack them according to the size you need.
10.
The shortbread bag comes in, it's a very good bag, it has no technical content
11.
Pack it, like glutinous rice balls hahaha
12.
Take out one, press it flat, roll it out again, and roll it up from bottom to top
13.
Like this, cover with cloth and wake up for 15 minutes
14.
In the meantime, prepare the filling and fry the glutinous rice flour until it is a little yellow
15.
Glutinous rice flour, add crushed peanuts (the cooked peanuts are peeled and beaten with a blender until a little oily)
16.
Divide the stuffing into 16 pieces
17.
Take the skin out, crease upwards, roll it out again, and roll it up from the bottom up
18.
Wake up for another 15 minutes
19.
Use chopsticks to press the middle of the dough
20.
Then flatten the dough with your hands, no rolling pin is needed, then put the stuffing in and wrap it, there is still no technical content wrapping method.
21.
Flatten the wrapped rose cake and put it in the middle of the oven at 170 degrees for 25 minutes
Tips:
1. In the production of rose sauce, there should be no water and oil from beginning to end, and the bottle is also, otherwise it will be moldy, and every time you take the spoon of the rose, do not have water or oil. It's best to ferment for more than one month, otherwise it will have a tingling taste
2. If there is no purple potato flour, you can leave it alone, just replace it with the amount of flour and it’s OK.
3. If the filling feels dry, you can add some water, but don’t forget to taste it after adding it, it will be bad if it is light.
