Osmanthus Shaobing

Water dough: 100g high-gluten flour, 50g low-gluten flour, 75g water, 15g sugar, 20g butter and mix them in a bread machine

Mix well and let it sit for 30 minutes

Oily skin: Mix 80 grams of low-gluten flour and 50 grams of butter with your hands, and let it sit for 15 minutes

Use a non-stick pan to fry 40 grams of low-gluten flour until it turns brown

Add osmanthus, honey and sugar to the fried flour

Divide the osmanthus filling into 8 portions and wait for use

Wrap the risen water skin around the oil skin

Roll out the water-oil skin and fold it into 3 layers

Then roll it out into a rectangular shape and repeat steps 8-9 three times

Roll out the dough into a rectangular shape and roll it up

Cut into 8 equal parts, about 4CM each, and let stand for 10 minutes

Take a piece of dough and roll it into a round piece on the cut side, put a piece of osmanthus filling

Keep the outside of the opening

Coat the other side of the dough with egg wash

Stick with white sesame seeds

Then roll it into a cake shape

Let the prepared cake dough rest for about 20 minutes

Bake in the oven at 190 degrees for about 20 minutes, take out and let cool before serving

Overview