Puma

1

It's on the skin. It's under the souffle. Heart

2

Flour groups divided into equal quantities

3

It's a soothsay

4

Make the rice powder

5

white sugar, 50g, with three combinations of plume powder and caloric hot water after the nuts are broken。

6

white sugar, 50g, with three combinations of plume powder and caloric hot water after the nuts are broken。

7

white sugar, 50g, with three combinations of plume powder and caloric hot water after the nuts are broken。

8

Be careful with the bag

9

The oven will be baked for 20 minutes

10

Done

11

Done，吃一口，满口酥哦～

Make the pastry crust and filling: 1. Mix 150g flour, 30g lard, 20g sugar, and an appropriate amount of water to form the pastry crust. Knead 100g flour with 60g lard into another pastry crust. Refer to the picture, cover with plastic wrap, and let rest for about 7 minutes. 2: Divide the pastry crust and filling into equal portions. Cover with plastic wrap. Place the filling inside the pastry crust and shape it into a ball, just like wrapping dumplings. 3: Roll the ball into a long strip using a rolling pin, then roll it up. Repeat the rolling and folding process (roll into a strip, roll up, stand up and press flat). Finally, roll it into a round circle. 4: Prepare the filling: Put five kinds of nuts in the oven to dry, keeping them crispy. After cooling, place them in a plastic bag and crush them with a rolling pin—don't crush them too finely! Pour glutinous rice flour into a non-stick pan and stir-fry until cooked, then mix it with the crushed nuts, 50g sugar, and the glutinous rice flour. 5: Place the filling into the pastry dough, wrap it up like a dumpling, and then gently press it flat. 6: Finally, place them in the oven to bake. Bake for 14 minutes on each side.