Walnut peanut pastry(he tao hua sheng su pi bing )

Walnut peanut pastry

Introduction:

"Compared with bread and cake, it's easier and faster to make snacks. It's similar to small cakes more than once. But this time, it's easier and easier to make cakes with big bags than with small bags."

Production steps:

Step 1: bake the walnut peanuts in the oven for 15 minutes and take them out to cool

Step 2: peel the roasted peanuts, put them together with walnuts in a grinding cup and beat them into powder

Step 3: add sugar and mix well

Step 4: mix with two pieces of dough respectively for 30 minutes. Water and oil crust: Flour 150g, sugar 30g, corn oil 30g, water 70g; pastry: Flour 110g, corn oil 50g.

Step 5: after the dough is cooked, roll the water and oil skin into a large disc to wrap the pastry

Step 6: rolling out "long strip"

Step 7: fold in half

Step 8: fold in half

Step 9: repeat it three times

Step 10: finally roll into a large wafer

Step 11: roll it up, cut it into sections and roll it round

Step 12: cover with walnut and peanut stuffing

Step 13: preheat the oven at 200 ℃ for 30 minutes in advance

Materials required:

Flour: 260g

Corn oil: 80g

Soft sugar: 50g

Walnut: right amount

Peanuts: moderate

Warm water: 80g

Note: the dough will be more crisp after refrigerated.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : He Tao Hua Sheng Su Pi Bing