1. Put the peanuts and walnut kernels in the baking dish.
2. Preheat the oven and heat up and down at 160 degrees for 10-15 minutes.
3. Finely chop roasted peanuts and walnuts, add cooked black sesame seeds, 5g salt and pepper, 8ml vegetable oil and 10g flour.
4. Stir evenly into the filling.
5. Water oil skin = 85g all-purpose flour + 20g white sugar + 15g lard + appropriate amount of water. Shortbread = 60g low-gluten flour + 25g lard.
6. Make two kinds of dough.
7. Divide the water and oil skin dough into 20g portions.
8. Divide the pastry into 10g portions.
9. Divide everything well, and it happens to be 8 pieces.
10. Roll out the water and oil skin, put it in the pastry dough, and wrap it.
11. Pack everything.
12. Take a copy and roll it out.
13. Roll up from top to bottom.
14. Do everything and relax for about 20 minutes.
15. Take a dough and continue to roll it out.
16. Roll up from top to bottom.
17. Roll up everything and relax for about 15 minutes.
18. Fold the ends of the dough back in half and roll it out.
19. Add the fillings.
20. Close up and wrap.
21. Do everything well.
22. I dipped some red yeast rice powder with chopsticks and decorated it.
23. Preheat the oven and fire up and down at 180 degrees for about 20 minutes.
24. Let cool after baking.
25. O(∩_∩)O haha~
26. Salty taste.
27. Crispy dregs~
28. Let's eat~
Tips:The oven settings are for reference only.
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