Walnut Bubble Shortbread
1.
Walnut kernels and peanuts are roasted in the oven and then let cool in a food processor.
2.
Add in the fried flour and salt and mix well
3.
Knead a round ball shape about 15 grams after mixing well
4.
The production of water and oily skin: 200 grams of flour is put into 50 grams of cooked lard in warm water to make a slightly soft dough and wake up for 30 minutes. The making of shortbread; add 100 grams of flour to 50 grams of cooked lard, knead to form a dough and let it rest for 30 minutes
5.
After waking up, the water and oily skin is divided into 30 grams, and the other is about 13 grams. The water and oily skin wraps the shortbread like a bun.
6.
Roll it into a long strip and let it roll up gently and naturally. Don’t roll it too tightly. After waking up for 15 minutes, repeat this step again and waking up for 15 minutes.
7.
Pick up a rolled blank, lift both ends up and flatten it, roll it out, and put it in the stuffing
8.
After everything is wrapped, the middle brush is dipped in water and lightly brushed to sprinkle a few black sesame seeds
9.
Preheat the oven at 150°C for 5 minutes, and bake at 160°C for 20 minutes. Adjust the temperature at any time to avoid heavy coloring.
10.
Baked walnut shortbread cookies
Tips:
The water and oil skin dough should be slightly softer, and the pastry is also hard to handle. You can make the stuffing you like, just like meringue. The color should not be too heavy, the white color is good-looking and delicious without burnt taste!
