Ingredients
Facial skin:
cake flour
120g
butter
40 grams
egg
80 grams
Red bean paste
60g
butter
1
Baking powder (can be omitted)
1g
Filling:
corn oil
200g
None
40 grams
Walnut kernels
60-90 grams
None
other:
The recipe for horseshoe pastry
- The freshly knocked walnut kernels are the best, raw ones!
- Walnut kernels, you can put them in a fresh-keeping bag and use a rolling pin to tap them. Don’t crush them too much, the ones with some granules will be more fragrant. I didn’t knock because some of the ones I knocked were too broken. I broke them by hand.
- Put the filling ingredients into a non stick pan and stir fry over low heat
- I prefer walnut kernels, and I put them in a lot. There are 90 grams, and I can personally put 60 to 90 grams. You can also add some pine nuts, melon seeds, etc., as long as the total amount of nuts remains the same. The filling is ready, let it cool and set aside for later use
- Here’s the dough, I’m using this brown sugar
- There are some small particles in the brown sugar, it’s best to rub and knead them open.
- Soften butter and beat until it turns white
- Sift in low flour and cornstarch, add brown sugar and egg mixture, and mix well
- Noodles and fillings
- Divide the dough and filling evenly into 8 portions
- Take a piece of dough and flatten it in your palm
- Put on a filling
- Wrap it up like a bun
- Slightly flatten it, dip one side in white sesame seeds, and then press it slightly
- The dough is ready and placed on the baking tray. At this point, it doesn’t look good and looks quite ugly. Carrying the oiled paper, drag out the baking tray and continue with the following steps
- Use a small scraper to press out the indentation in this way, but it won’t penetrate completely! At this point, preheat the oven to 180 degrees.
- The more indentation, the finer and more beautiful it looks! Carrying the oiled paper, drag it into the baking tray, and brush a thin layer of corn oil on the surface. Bake on high heat at 180 degrees, on low heat at 170 degrees, for 20 minutes.
- Just out of the oven, soft and easy to pick up after letting it cool. It will shatter at a slight touch. Look at the walnut kernels inside, they are so fragrant! I’ll get my oil back in a day or two, it’s better to eat.
- However, usually I can’t keep any oil and it’s eaten up. To have a soft texture, 5 minutes before baking, pull it out and brush it with a layer of malt syrup water, brushing it all the way, and continue baking. See what kind of taste your relatives like, find it troublesome, it’s still delicious without brushing
