Ingredients
-
Dough 1
-
250g plain flour
-
70g lard
-
40g sugar
-
50g egg
-
100g water
-
Dough 2
-
65g lard
-
130g low-gluten flour
-
Stuffing Ingredients
-
8g almond slices
-
8g peanut
-
8g sunflower seed
-
8g high gluten flour
-
8g white sesame
-
5g sugar
-
50g walnuts
-
10g water
Directions
Tips
- The key to the biscuit is to fold the dough multiple. The more time you fold, the more thick of the biscuits.
- You can spray some water on the biscuit before coating with white sesame. If the dough loses moisture, it will not be sticky and cannot coat with white sesame.
Steps
|
1
Done
5 minutes
|
Add all dough 1 ingredients on a clean work surface. Pour the flour into a circle. Add sugar, lard, egg, and water in the middle area. |
|
2
Done
5 minutes
|
Stir until sugar melt. Stir in flour powder. Knead until smooth and tender. |
|
3
Done
25 minutes
|
Use a plastic wrap to cover the dough. Let it rest for 20 minutes. Serve. |
|
4
Done
5 minutes
|
Add all dough 2 ingredients on the work surface. Mix well to make a dough. |
|
5
Done
5 minutes
|
Cut dough 1 and dough 2 into small pieces. |
|
6
Done
5 minutes
|
Use a rolling pin to flatten the dough. Use dough 1 to wrap dough 2. Flatten into dough skin. |
|
7
Done
10 minutes
|
Roll into a long strip. Fold it 3 times. |
|
8
Done
5 minutes
|
Use a rolling pin to flatten the dough into round & thin biscuit skin. |
|
9
Done
5 minutes
|
Mix well all stuffing ingredients and make it into a paste. Use biscuit skins to wrap the stuffing and make it into biscuit shape. |
|
10
Done
10 minutes
|
Coat biscuits with white sesame. Place on a baking pan. Roast until cooked and golden brown. Serve. |
