The flour, sesame seeds and peanuts needed to make salt and pepper sesame stuffing are all cooked, so fry them separately. Stir-fry sesame seeds first, wash raw sesame seeds with water and drain. (Because while slowly frying water, sesame seeds will naturally be cooked. So this step is not only for cleaning, but also for better avoiding frying)

There is no water or oil in the pot. Add sesame seeds and stir fry. The whole process should be light, and the spatula should be turned all the time to ensure that sesame seeds are heated evenly.

After about seven or eight minutes, sesame seeds began to crack slightly. Turn off the fire at this time and stir fry with waste heat. You can eat a little. If there is no water in the crisp, take it out of the pot and set it aside immediately. Otherwise, it is easy to get bitter.

Then fry peanuts. Blanch peanuts with freshly boiled water, and then filter out the water immediately. Come on. (This is also to ensure that the fried peanuts are not burnt or brittle to the greatest extent. But you can also omit this step and fry peanuts directly.

Medium heat pot, there is no water and oil in the pot, and appropriate amount of salt is added.

Put peanuts in a pot and stir-fry over high heat. Similarly, the spatula should always rotate. Stir-fry peanuts until they crack and peel slightly, and turn to low heat and stir-fry constantly.

Continue to stir-fry for more than two times, filter out the salt with a colander, and take it out of the pot for later use. Because peanuts are scalded with boiling water, they won't change color too much. In the picture, I added dried peanuts later and fried them directly. It can be seen that the color is dark and the peeling is serious. In short, if the dried peanuts are fried directly, the time is shorter than that of boiling water, and we should always be careful not to fry them.

Peel the fried peanuts, and put the other half of the fried sesame seeds and peanuts into a mortar for mashing. Because there are ready-made sesame seeds at home, I only pounded peanuts. )

Crushed peanuts and sesame seeds for use.

Then fry the flour. Just like frying sesame seeds, there is no water or oil in the pot, and the powder is dried before frying. The whole process was slightly hot.

The scraper keeps turning. Stir-fry until the flour turns yellow (not obvious), and the aroma of cooked flour floats out (obvious).

Fry cooked flour for later use.

Pour the oil, sugar and salt into the bowl.

Stir well.

Add pepper.

Continue to stir evenly.

Add the fried flour, black sesame seeds and black sesame peanuts.

Stir well. At this point, the basic salt, pepper and sesame stuffing are ready.

Add chopped candied fruit as you like. Wax gourd strips, candied dates and the like can be used.

Stir well again. In this way, the salt and pepper sesame stuffing is ready. Put it aside for later use. If you need to stay overnight, seal it with plastic wrap and refrigerate it.

Next, make dough First, pour the medium gluten flour, lard and sugar for making water-oil skin into a bowl.

Beat the eggs into egg liquid, pour some into a bowl and bury them with flour. An egg with water and oil skin is dispensable. I just want to brush the egg liquid on the surface later, so I use eggs here ... if I don't use eggs, I should increase the amount of water appropriately. )

Pour 80-degree hot water into a bowl (almost boiling water can be shaken in the cup a few times) and stir quickly to combine flour and water into snowflakes. Hot water can partially ripen flour and make dough easier to handle. Burying the eggs in the previous step is also to prevent the eggs from being cooked at once)

Pour the flour dough on the chopping board and knead it into a smooth dough. The oil skin should be rubbed more, and it can withstand all kinds of tossing in the later stage. Cover the kneaded dough with a damp cloth or plastic wrap and set it aside.

Next, make cakes. Mix low-gluten flour with lard.

Pour it on the chopping board and knead it until lard and flour are completely blended into dough. At first, it will be very dry and scattered, and it will not form a group. Just keep rubbing, don't add water.

Knead into a smooth dough for use. Crispy cakes don't need to be covered, they can be left open.

Let the crust and pastry stand for 20 minutes to relax. Remember, oily skin must be covered with a wet cloth or plastic wrap.

Divide the soft oily skin and cake into 12 equal parts and knead into balls for later use. In the process of separating water and oil skin, always remember to cover it with wet cloth or plastic wrap.

Take a water-oil dough, flatten it and roll it into a round piece.

Put a cake in the middle.

Wrap the cake with water skin and pinch it tightly.

Flatten the wrapped dough and roll it into a tongue with a rolling pin. Roll gently. Put some oil on the rolling pin to prevent the oil skin from being uncovered. )

Roll up the beef tongue dough from top to bottom.

After all the rolls are finished, cover them with wet cloth or plastic wrap and relax for 15 minutes. Because the flour is partially cooked with hot water, the relaxation time here can be shortened, but it is still recommended to relax just in case. )

Flatten the loose dough roll and roll it into long strips with a rolling pin for the second time, which is thinner and longer than the first time.

Then roll it up from top to bottom.

Cover the rolled dough with wet cloth or plastic wrap again and relax for 15 minutes. You need to relax here for enough time, otherwise the dough will be easily squeezed out. )

When loosening the dough, divide the sesame salt and pepper stuffing into 12 parts and knead it into balls.

Take a loose dough and press a mark in the middle with your finger.

Push both sides to the middle.

Flatten

Roll it into a disc with a thick center and a thin periphery with a rolling pin.

Take a portion of salt and pepper sesame stuffing and put it in the middle.

Wrap the stuffing with dough.

Shut up and squeeze hard.

Close the mouth down to make it round, and gently press it with your palm to make it flat. If you want to bake the dough into a ball at the top, you don't have to press it. )

All wrapped, biscuit green embryo is ready. At this time, the oven is preheated to 200 degrees.

Put the biscuit embryo into a baking tray, brush a thin layer of egg liquid on the surface and sprinkle with black sesame seeds.

Put in the oven, bake at 200 degrees for 20 minutes, until the pastry surface has obvious layers and the color is golden.

At this point, the production of shortbread filled with salt and pepper sesame seeds was completed.