Chestnut Crispy

Water and oil skin: 200 grams of flour, 80 grams of lard, 25 grams of sugar, 54 grams of water. Add everything except water

Wear gloves and rub evenly

Add water and knead into dough

Wrap in plastic wrap

Pastry: 130g flour and 65g lard

Knead evenly and form into a ball

Divide the oil dough and pastry into 12 equal portions and cover with plastic wrap to prevent them from drying out

Take a piece of oily skin and press it flat

Put in a piece of pastry

Contain it like a red bean paste bun, pinch side down

All operations need to be covered in plastic wrap. After everything is wrapped, take a piece and roll it into an oval

Roll up

After everything is done, take one and click

Roll it vertically into a long strip

Roll it up and do it all like this

Press the middle of the chopsticks

Press both sides toward the middle

Place it on the chopping board or in the palm of your hand, and flatten it with the palm of your hand. Daisy does not use a rolling pin, so it is easy to break the skin. The skin is warm when pressed with your hands, so it is not easy to break

Add the chestnut filling. How to make the chestnut filling: Peel and cook the chestnuts, put them in a plastic bag and crush them. Add an appropriate amount of syrup, not too thin, as long as it can bind the chestnut filling. Knead it into 12 balls and put it in the refrigerator for about 1 hour to set the shape and prevent it from falling apart when wrapping

Wrap it well, pinch the mouth downward

Preheat the oven to 210 degrees. Brush the surface with egg wash and sprinkle with sesame seeds

The middle rack of the oven is 210 degrees for 20-25 minutes. The temperature can be adjusted to 200 degrees in the middle

Finished product pictures

layer by layer

Overview

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Ingredients

Steps