1. Put the oily skin material into the basin, stir evenly with chopsticks, then knead the dough by hand, cover with plastic wrap and let it stand for half an hour.
2. Put the shortbread material in the bowl and stir into a ball with chopsticks, cover with plastic wrap and let it stand still.
3. Prepare the fillings, sesame, walnuts, and peanuts during the standing period, roast them and chop them, don't need to be too crushed, they are a little grainy. Stir-fry glutinous rice flour over low heat.
4. Put all the fillings in the basin, add the amount of water as appropriate, and stir evenly.
5. It can be kneaded into a ball.
6. The oily skin is divided into about 20 grams of small doses, and the shortbread is divided into about 16 grams of small doses, a total of 18 pieces. The five-core filling is divided into small round balls of about 30 grams, which is also 18 pieces.
7. Roll the oily skin into a round piece and wrap it in the shortbread.
8. Press flat and roll it into a tongue shape.
9. Roll up into a roll from top to bottom.
10. Make all of them one by one, and put aside the cling film and let it stand.
11. Take the first dough, roll it into a long strip, and roll it up from top to bottom.
12. Make all of them one by one, cover with plastic wrap and let stand.
13. Take the first dough, press it in the middle, and arrange it into a circle.
14. Roll into a round slice, and pack the five-ren filling.
15. Press flat into rounds and arrange them into the baking pan. Let stand for 10 minutes. Preheat the oven at 190 degrees for 10 minutes.
16. Put it into the preheated oven and bake at 190 degrees for 25 minutes.
17. Finished picture.
18. Decorate it with red yeast rice powder.
19. Who said that vegetable oil is not crispy? That's because you didn't do a good job.
20. The outer skin is crispy and the filling is sweet and fragrant.
21. The layers are distinct and they are delicious!
Tips:1. There is no limit to the variety of five-ren fillings. You can cook whatever you want to eat, it's so capricious. Haha~~
2. It is best for novices to make oil-skin pastry to cover the whole process with plastic wrap, so as not to lose moisture and make the dough dry and hard.
3. The temperature of the oven is different at different times, so adjust it according to your own oven.
