Ingredients?
Rose nut filling
Rose sugar 400g
Various nuts 400g
Cooked cake Powder 50g
Vegetable oil 30g
Powdered sugar (you can add less or less) 50g
Water-oil skin
All-purpose flour 300g
Lard 90g
White sugar 30g
Water 120g
Puff pastry
All-purpose flour 220g
Lard 110g
Monascus powder 3-5g
How to make rose nut cake?
1. Roast the nuts (microwave or oven can be used) rose nuts Step 1 of making the cake
2. After cooling the peanuts, rub out the red coat. Step 2 of making the rose nut cake
3. Chop all the nuts. Step 3 of making the rose nut cake
p>4. Add vegetable oil, powdered sugar, and rose sugar to the chopped nuts. Step 4 of making Rose Nut Crisp
5. Stir evenly. Step 5 of making Rose Nut Crisp
6. Sift in the cooked cake powder and make Rose Nut Crisp Step 6
7. Stir evenly again and the filling can be easily kneaded into a ball. Step 7 of Rose Nut Crisp
8. Divide the filling into about 30g each (this step can be done after the skin is ready). Step 8 of making rose nut cake
9. Mix all the ingredients for water-oil skin. Step 9 of making rose nut cake< /p>
10. Knead the dough with your hands until it is smooth and stringy (it will look smoother after relaxing) Step 10 of making rose nut pastry
11. Mix all the pastry ingredients into rose nut pastry Step 11
12. Knead the pastry into a ball. Do not knead too much. Step 12 of Rose Nut Pastry
13. Cover the dough with a lid or let it rest half with plastic wrap. Step 13 of making rose nut cakes
14. Divide the two doughs equally into 15 portions (the picture shows six portions, make 12 pieces) Step 14 of making rose nut cakes
15. Take a piece of oily dough and wrap it around a rose nut pastry. Step 15 of making rose nut pastry
16. Wrap it all up, cover it with plastic wrap and let it rest for five minutes. Step 16 of making rose nut pastry
17. Take a piece of dough, flatten it and roll it into a long shape (try to roll it into a rectangular shape, this is a wrong demonstration of how to make rose nut pastry. Step 17
18. Roll up the dough, cover it with plastic wrap and let it rest for fifteen minutes (this step Relaxation is necessary) How to make Rose Nut Pastry Step 18
19. Turn the relaxed dough with the edge upward, flatten it again and roll it out into a long Rose Nut Pastry Step 19
20. Roll up the dough and make Rose Nut Pastry Step 20
21. Cover with plastic wrap and let it rest for fifteen minutes Step 21 of Rose Nut Pastry
22. Cut each dough into two The portions should be as consistent in size as possible. Step 22 of the Rose Nut Crisp recipe
23. Take a piece of dough and flatten it. Step 23 of the Rose Nut Crisp recipe
24. Wrap in the rose nut filling (incision) facing outward), close the mouth at the bottom. Step 24 of Rose Nut Crisp
Oven at 190 degrees, upper and lower heat, middle layer, 20 to 30 minutes. Step 25 of Rose Nut Crisp
Tips Shi
Thinking about it:
1. You can use whatever nuts you like in the filling. I usually use walnuts, peanuts, sesame seeds, cashews, almonds, sunflower seeds, etc.
2. You can choose whether to add powdered sugar in the filling and how much to add according to your own taste
3. Cooked cake powder is glutinous rice flour fried by yourself. The amount of cake powder and oil is It can be adjusted to make the filling form into a ball
4. It is said that lard has the best crisping effect, but I have also done it with vegetable oil and the effect is similar. The dosage is the same as lard
5. You can make more fillings at one time and freeze them in the refrigerator, and defrost them in advance next time.