Accessories: low-gluten flour180g, lard 90g.
Steps:
1. Peanuts, the raw materials for preparing flower stuffing, are baked in advance, and glutinous rice flour is fried.
2, filter out the petals, do not use the sauce inside, otherwise the filling will be a mess.
3. Add glutinous rice flour and peanuts and mix well. Put the mixed flower paste in the refrigerator 1 hour.
4. Divide into 25g small balls after cold storage, and then continue to put them in the refrigerator for cold storage.
5. All the ingredients of the oil skin are mixed and stirred into balls. Knead into dough that can be pulled into a hand mask.
6, plastic wrap, spare.
7. Mix the pastry ingredients and knead into a non-sticky dough.
8. Divide the oil skin and pastry into 20 parts. Cover the pastry with an oil bag.
9. Then roll it out and roll it up. Cover with plastic wrap and relax 15 minutes.
10, then roll it up and relax 15 minutes. Finally, fold it in half and roll it into a circle.
1 1. Pack 25g of flower stuffing. Shut up and squeeze hard.
12, pressed into small round cakes, stamped with small seals, and baked in the oven 180℃ for 25-30 minutes.
13, finished product.