Five-kernel Shorty Tart

Ingredients Preparation

Plain Flour 250g, Water 125g, Low Gluten Flour 200g, Five-kernel Filling 700g, Sugar 25g, Lard 140g.

Method Steps

1, 150g of gluten flour, 30g of powdered sugar, mix well, pour 125g of water, add 40g of lard, and into a smooth and soft dough of water and oil crust, covered with relaxation for 20 minutes;

2, 200g of low gluten flour and 100g of lard, first mixed with chopsticks, and then underhand scratching, and finally and evenly, to make a shortening dough.

3, the two dough were divided into 22 grams of oil skin, 15 grams of a shortening, and 35 grams of a five-nut filling;

4, take a piece of the oil skin, flattened, wrapped into a piece of the shortening, tightly pinched tightly after the mouth, the mouth down;

5, rolled out into a cow tongue shape, turn over, and rolled up from the top to the bottom. Do the rest in turn, cover and relax for 15 minutes;

6, take a small roll, flatten it, roll it evenly long and thin, turn it over, and roll it up from the top to the bottom. Do the rest in turn, cover the relaxation for 15 minutes;

7, take a roll blank, rolling pin rolled out close to the round, wrapped into the five-nut filling, tighten the mouth pinch;

8, organized into a round, mouth down on the board, slightly pressed and flattened, well done billet one by one placed into the lined baking tray;

9, preheated oven 170 degrees, medium, bake for 10 minutes!