Rose Shortbread
Overview
Rose shortbread is a Heilongjiang-style snack, which is baked with flour, sugar, rose sauce and other bases. Roses have the function of benefiting the lungs and spleen, benefiting the liver and gallbladder, warding off evil spirits, and are delicious and refreshing. You can add peanuts, walnuts, sesame and other dried fruits and stones to the rose stuffing. What I made today is to add the black sesame seeds I have at home. Although the stuffing looks heavy in color, it tastes great.
Tags
Ingredients
Steps
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Mix the water, oil and pastry noodles separately and let them sit for half an hour. Ingredients for water and oil noodles: 100 grams of flour, 28 grams of corn oil, 20 grams of sugar, and 50 grams of water. Pastry dough ingredients: 60 grams of flour, 28 grams of corn oil. After the water and oil noodles are mixed, knead for a while to make the dough smooth, and the pastry dough can be combined into a ball
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Beat the cooked black sesame seeds into powder in a food processor.
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Add black sesame powder to rose sauce
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Add glutinous rice flour, oil and sugar.
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Mix well. It will be dark in color but taste great.
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Both water-oil noodles and pastry noodles are divided into 6 dough pieces.
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Take a portion of the water-oil dough and flatten it into a piece. Wrap a portion of the oil dough in the same way as making a bun. Wrap it into a ball shape. Do the rest in sequence.
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Roll the wrapped dough into tongue-shaped shapes, roll up, cover and let rest for 10 minutes.
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Roll out into long strips and roll up.
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The two ends of each small dose are brought together towards the middle and then flattened.
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Roll it into a piece and fill it with rose filling.
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Wrap it up, reunite it, close it and put it down.
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Press them into small cakes about 1 cm thick and place them on the baking sheet.
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Preheat the oven, place the baking sheet in the middle of the oven, and bake at 180 degrees for 20-25 minutes.
