Walnut Sugar Shortbread

To make the dough first, put 250 grams of ordinary flour into a basin, add 3 grams of yeast and mix evenly. Add about 150 grams of warm water in batches and spread, then pour in 10 grams of cooking oil, knead the smooth and soft dough, cover with plastic wrap and let rise until doubled in size. (The water absorption of flour is different, the amount of warm water is about 140-150 grams).

To make puff pastry while the dough is proofing, put 200 grams of ordinary flour in a basin, pour in about 100 grams of hot oil and spread quickly.

Let the pastry dry until it is not hot to your hands, then pour it onto the chopping board and knead it evenly with the heels of your palms. Knead it into a uniform and delicate ball and put it into a fresh-keeping bag for later use.

After making the pastry, we prepare the filling. Today’s filling is sesame, walnut and white sugar filling, 20 grams of sesame seeds, 80 grams of cooked walnut kernels, and 50 grams of white sugar. (You can put your favorite fillings, bean paste filling, sugar filling, peanut filling, etc.).

Put the roasted walnut kernels into a plastic bag and crush them. Don't crush them too much and keep some particles for a better taste.

Put the crushed walnut kernels, black and white sesame seeds (cooked), and white sugar into a bowl and mix evenly, then pour in 10 grams of cooked oil (the mixed filling is relatively loose at this time, pour a little cooked oil and mix well to make the filling a little more cohesive, making it easier to encapsulate the filling).

The mixed filling is in this state (as shown in the picture). Take a handful of the filling and it will form into a ball with force, but it will fall apart if you push it lightly.

After the dough has doubled in size, take it out and knead it evenly, roll it into long strips and divide it evenly into five equal parts.

The pastry is also divided into five equal parts.

Take a small portion of dough and roll it into a thick dough, then put a portion of pastry on it.

After wrapping the pastry dough tightly, roll it into a more regular rectangular shape with the seam facing down.

Fold both sides of the rolled dough toward the middle third.

After folding, roll it out into a long strip (the chopping board is relatively small, so roll it out diagonally).

Roll up from one end and brush a little water on the end (brushing a little water is for better adhesion at the end).

Use a sharp knife to cut it in half from the middle.

Pick up a dose with the irregular side facing up.

Use your thumb to turn the irregular side inward and press it. When pressed, it will be in this state, forming a small bowl shape.

Add appropriate amount of sesame and walnut filling.

After tightening the mouth, the side with obvious lines faces up.

Press gently into a cake, then roll it out lightly with a rolling pin. Do everything in sequence.

Heat the electric pan, brush with a little cooking oil, put in the prepared pancake dough, set the bottom to a slightly yellow color and then turn it over.

Flip and fry several times until both sides are golden brown, the skin is crispy and slightly puffy, and it is ready to serve.

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