The detailed method of walnut shortbread, take a bite of the shortbread, drop a piece of crumbs, and leave a mouth full of sweetness

Today I will share with you a sugar shortbread method, with walnuts and sesame seeds, eat a piece, full of fragrance. This walnut shortbread can be baked or fried, and friends who don't have an oven can make it.

- Walnut Praline Shortbread -

【Ingredients】

Dough: 250 grams of plain flour, 3 grams of yeast powder, 150 grams of warm water, 10 grams of cooking oil

Puff pastry: 200 grams of plain flour, 100 grams of hot oil

Filling: 70 grams of cooked walnuts, 10 grams of white sesame seeds, 10 grams of black sesame seeds, 50 grams of sugar

【Directions】

Step 1: First make the dough, put 250 grams of plain flour into a basin, add 3 grams of yeast and mix well.

Step 2: Add about 150 grams of warm water in batches to disperse, and then pour in 10 grams of cooking oil. (The water absorption of flour is different, and the amount of warm water is about 140-150 grams).

Step 3: Knead the smooth and soft dough, cover with plastic wrap and let rise until it is twice as large.

Step 4: When the dough is proofed, make puff pastry, put 200 grams of ordinary flour in the basin, pour about 100 grams of hot oil and spread quickly. (Puff pastry layering tips; It should be noted here that if you use vegetable oil to make puff pastry, it is best to splash it with hot oil, which can directly blanch the flour, so that the flour loses its gluten, and the shortbread made is easier to layer and puff pastry. If you use butter or lard, you can use it directly without scalding the noodles).

Step 5: After the puff pastry is dried until it is not hot, pour it on the board and rub it with the heel of the palm of your hand to make a uniform and delicate puff pastry reunion and put it in a fresh-keeping bag for later use.

Step 5, make a puff pastry, we prepare the filling, today's filling is sesame walnut white sugar filling, 20 grams of sesame seeds, 70 grams of cooked walnut kernels, 50 grams of sugar. (You can put your favorite filling, bean paste filling, sugar filling, peanut filling)

Step 6: Put the roasted walnut kernels in a plastic bag and crush them, not too crushed to retain some particles for better taste.

Step 7: Put the crushed walnut kernels, black and white sesame seeds (cooked) and sugar together in a bowl and mix evenly, and pour in 10 grams of cooked oil (at this time, the mixed filling is relatively loose, pour a little cooked oil and mix well to make the filling somewhat cohesive and easier to wrap the filling)

Step 8, the mixed filling is in this state (as shown in the picture) grab a handful of filling, force to form a ball, but gently flick and it will spread out.

Step 9: Rise to double the size of the dough, take it out and knead it well, roll it into long strips, and divide it into five equal parts.

Step 10: The puff pastry is also evenly divided into five equal portions.

Step 11: Take a small portion of flour and roll it into a thick dough and put a portion of puff pastry.

Step 12: Wrap the puff pastry dough tightly and roll it out into a regular rectangular dough with the mouth down.

Step 13: Fold the rolled dough to the middle third on both sides.

Step 14, fold and roll out into long strips (the board is relatively small, and it is rolled out diagonally)

Step 15: Roll up from one end and brush a little water at the end (brush a little water to close the mouth for better bonding).

Step 16: Use a sharp knife to make everything in two.

Step 17: Press the irregular side inward with your thumb in a circle.

Step 18, press well is in this state, in the shape of a small bowl.

Step 19: Add an appropriate amount of sesame walnut filling.

Step 20: After tightening the mouth, with the obvious side facing up, gently press it into a cake, and then gently roll it out with a rolling pin. All in turn.

Step 21: Heat the electric baking pan, brush a little cooking oil, put in the finished cake blank, turn over after the bottom is slightly yellow and set.

Step 22: Turn over and fry many times, wait until both sides are golden brown, the skin is crispy, and it can be slightly bulged out of the pot.

Our shortbread is ready! Crispy dregs! When eating, you must catch it with your hands, and the slag bitten off is even more crispy, don't waste it~~