Rose Shortbread
1.
Water oil skin: flour 150g vegetable oil 40g water salt sugar yeast powder; Shortbread: flour 100g vegetable oil 40g respectively, and then cover with plastic wrap and wake up for 20 minutes
2.
Various nuts (peanuts, cashews, macadamia, almonds), crushed on a rolling pin, boiled potatoes, peeled and pressed into a puree, mashed nuts, mashed potatoes, rose flower sauce, milk, and mix well
3.
Knead the oily skin into the bag, roll it into an oval and roll up, rotate 90° to squeeze and then roll it into an oval and roll it up; repeat 4 to 5 times and cut into 12 parts, and put the cut down to wake up for 10 minutes
4.
Flatten the agent, roll it out, and pack it into the filling. The closing can be similar to the closing method of steamed buns. Flatten and close down and put it into the tray. A piece of oily paper that can be used to stick to the tray.
5.
200℃ 25min
Tips:
1. Generally, lard or butter is used for shortening, but vegetable oil is healthier in comparison, and the effect of using vegetable oil for shortening for the first time is just as good.
2. It is better to add yeast powder when mixing with oily skin.
3. After waking up, you can roll it out after rounding it.
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