This salty taste is extraordinary and super fragrant.They are crispy and have many layers of crumbs. They are delicious and not greasy. Don’t miss it.
Ingredients
- 120 grams of low-gluten flour (also called cake flour)
- 50 grams of corn oil
- 160 grams of ordinary flour (also called all-purpose flour)
- 2 grams of salt
- 75 grams of water
- 40 grams of corn oil
- appropriate amount of egg liquid
- appropriate amount of white sesame seeds
Filling
- 50 grams of ordinary flour
- 50 grams of glutinous rice flour
- 30 grams of cooked sesame seeds
- 30 grams of chopped cooked peanuts
- 65 grams of corn oil
- 2 grams of pepper powder
- 3 grams of salt
Instructions
- First of all, let’s make the filling part and prepare all the required ingredients.
- Put the ordinary flour and glutinous rice flour into the wok, turn on low heat and stir-fry until it turns slightly brown, and you can smell the wheat aroma of the flour.
- Except for the fried powder above, mix all the other ingredients together and stir evenly.
- Then continue to add the fried flour, and mix it together again. If the dry powder is no longer visible, you can mix it into a ball. In this way, the filling part is ready. Divide it into equal parts. 16 minutes, reunite them separately, cover with plastic wrap and set aside.
- Start making the water and oil dough part: just mix all the ingredients required for the water and oil dough part together.
- Knead the above mixed ingredients into a very smooth dough, then cover it with plastic wrap and let it rise for 20-30 minutes.
- Next, make the puff pastry dough part: it is also very simple, just mix the ingredients required for the puff pastry dough together.
- Mix it until no dry powder is visible and it can form a ball.
- Divide the proofed water-oil dough into 16 small doughs.
- Divide the pastry equally into 16 small pieces of dough.
- Take a small cut dough and flatten it, put in a small piece of pastry dough, and use the tiger’s mouth method to wrap it well.
- Wrap it up and pinch it tightly, and a small dough is ready.
- Wrap all other water-oil doughs in a piece of pastry dough, pinch and wrap tightly, and place the seams facing down.
- According to the order of operations, start with the first wrapped dough, use a rolling pin to roll it into a long strip, and roll it from one end to the other.
- Roll the dough that has been rolled once, and follow the operation sequence again. Also use the rolling pin to roll it out again, and roll it up from one end to the other end.
- Roll out all the dough rolls in sequence and cover them with plastic wrap.
- In the same order of operations, bring the two ends together toward the middle, flatten it, use a rolling pin to roll it into a round slice, and put in the fillings we divided earlier.
- Wrap it up and pinch it tightly, roll it slightly into a long strip, with the seam facing down, and press it flat.
- Wrap the fillings in the other doughs in turn, organize them into long strips, and place them on the baking sheet one by one.
- Brush the surface with a layer of egg wash, then sprinkle an appropriate amount of sesame seeds and press it.
- Preheat the oven in advance, set the temperature to 180 degrees and the time to 25 minutes, and start baking.
- Each one has begun to fill the room with fragrance and turns golden yellow.It’s ready to be taken out of the oven, just let it cool down.
