1
![](doupload/caipu/12/11/13/20121113082119170.JPG)
花生烤熟或炒熟,去衣打成粗粒
2
![](doupload/caipu/12/11/13/20121113082119315.JPG)
核桃仁烤熟或炒熟切碎
3
![](doupload/caipu/12/11/13/20121113082119645.JPG)
南瓜仔炒熟或烤熟
4
![](doupload/caipu/12/11/13/20121113082119472.JPG)
葵瓜仔炒熟或烤熟
5
![](doupload/caipu/12/11/13/20121113082119806.JPG)
黑白芝麻炒熟或烤熟
6
![](doupload/caipu/12/11/13/20121113082119885.JPG)
五仁混合软化的黄油和砂糖
7
![](doupload/caipu/12/11/13/20121113082119161.JPG)
搓揉均匀
8
![](doupload/caipu/12/11/13/20121113082119845.JPG)
水油皮材料(中粉150克,细砂糖30克,猪油50克,水60克)混合揉成光滑面团
9
![](doupload/caipu/12/11/13/20121113082120390.JPG)
油酥材料(低粉100克,巧克力粉30克,猪油60克)混合揉成光滑面团
10
![](doupload/caipu/12/11/13/20121113082120890.JPG)
两个面团静置松弛二十分钟,把两个面团分别分割成10个大小相等的剂子
11
![](doupload/caipu/12/11/13/20121113082120386.JPG)
把每一个油皮剂子压扁,包入一个油酥剂子,收口
12
![](doupload/caipu/12/11/13/20121113082120379.JPG)
把包了油酥的油皮剂子撖成牛舌状
13
![](doupload/caipu/12/11/13/20121113082120353.JPG)
由上往上卷起静置二十分钟
14
![](doupload/caipu/12/11/13/20121113082120458.JPG)
再次撖成牛舌状
15
![](doupload/caipu/12/11/13/20121113082120623.JPG)
卷起静置二十分钟
16
![](doupload/caipu/12/11/13/20121113082120381.JPG)
将面卷对半切开
17
![](doupload/caipu/12/11/13/20121113082120883.JPG)
切面朝上,撖成圆形
18
![](doupload/caipu/12/11/13/20121113082120704.JPG)
再把撖好的面皮反过去切面朝外,包入五仁馅收口,并将收口朝下,烤箱预热180度,烤约20-25分钟即可