Fry the low gluten flour, peppercorns and sesame seeds separately. And good oil skin and shortening, put aside

2- Toshiba multifunctional cooking rod to break pepper and sesame seeds. Peppercorns ground, sesame seeds according to preference for the size of the particles

3- Cooked flour, sesame seeds, pepper, sugar, salt in a bowl, mix well.

4- Put maltose and sesame oil

5- Use water to adjust the humidity, easy to pinch into a ball

6- 30 grams of a round, covered with plastic wrap to prevent drying

7- large package of puff pastry techniques, shortening placed in the middle of the water oil crust

8- Bread the same as the package, wrapped up

9- Seal the mouth, turn over, sealing the mouth face down. Roll it out slowly

10- Roll it big and thin

11- Roll it up from top to bottom, and tighten the circle

12- Divide it into the same number of dosage as the filling

13- Shaping of the buttermilk cake: Remove one of the examples, and put the filling in the middle of the skin after rolling it up long enough

14- Pinch the long edges together and then pinch them tightly

15- Pinch the ends tightly

16- Turn it over and put it in the middle of the skin. p>

16- Turn over and roll out to a thickness of 1cm, seam side down.

17- Spray the surface with water and sprinkle with black sesame seeds

18- Make a few more rounds. Roll out the skin and put the filling in the center

19- Bread the buns, tighten the opening, turn them over and turn them down

20- Roll them out to a thickness of 1cm

21- Spray the surface with water and sprinkle with black sesame seeds

22- Put them in a preheated oven at 200 degrees Celsius for 15 minutes on the middle shelf

23- Extra special and tasty

- Tips -

1, there is another way to make shortbread, similar to the Jinnan shortbread, but the amount of oil is 63 grams (according to the amount of flour to adjust the oil). The oil is hot, while the oil is hot, pour the flour in, the hot oil quickly mixed with the flour, and then poured onto the board, with a knife, little by little, the shortening rolled evenly. When shaping the dough, first roll out the dough, spread the shortening evenly on it, then roll it up, and then do the same as before. The success rate will be better this way, and the possibility of running out of puff pastry will be smaller. You can choose your own practice.

2, whether it is with water or oil, you have to according to their own flour, the appropriate amount of increase or decrease.

There are tips for cooking well, and I have tips for every dish, so you can search for "Douguo" to see my recipes directly!