Chestnut twist cake

Overview

Seeing the beautiful lines displayed during twisting is the joy of making twist cake.

Mix the ingredients for water and oil dough (100 grams of all-purpose flour, 15 grams of corn oil, 5 grams of fine sugar, 50 grams of water), knead into a smooth dough, and rest for 30 minutes.
Make puff pastry. After the butter is softened, add low-gluten flour and knead.
Put the kneaded pastry ingredients into a plastic bag, roll it into a rectangle, and put it in the refrigerator for 15 minutes before continuing.
Sprinkle some high-gluten flour on the kneading mat to prevent sticking, roll out the loosened dough to twice the area of the pastry, and place the pastry in the middle.
The water-oil skin completely wraps the puff pastry and seals tightly. Fold inward one-third from both ends.
Roll it out again, then fold it in again. Finally roll it into a regular rectangular piece of dough.
Put the chestnut stuffing into a plastic bag and cut into thin slices.
Divide the filling into two portions and place on half of the rectangular dough sheet, as shown in the picture.
Fold the dough sheet in half and pinch the edge. Cut into thin strips of about 1 cm.
Hold one end of the noodles with your left hand, twist the other end a few times with your right hand, and place it in the baking pan.
Brush the surface with a layer of egg wash and sprinkle with a little black sesame seeds.
Preheat the oven to 190 degrees for 5 minutes, put it in the middle layer, bake for 20 minutes until the surface is light yellow, and take it out of the oven.