Love Lirong Little Crispy

Overview

The shortbread you make yourself is better than the ones bought outside. If you are like me and can't get used to the special taste of lard, you might as well try the taste of butter. After the chestnuts are cooked, they are stored in the refrigerator and can be eaten conveniently even when there are no chestnuts in season.

Tags

• baking
• afternoon tea
• students
• butter
• cake flour
• chestnut
• cream cheese
• flour
• red yeast rice powder
• warm water
• fine sugar
• water

Ingredients

Steps

1. 1 Boil the chestnuts and remove the shells.

   

2. 2 Add water to a food processor and puree.

   

3. 3 Put the chestnut puree into a non-stick pan, add sugar, butter and butter.

   

4. 4 Fry it into a state where it can be hugged into a ball.

   

5. 5 Knead the water-oil crust and pastry dough separately.

   

6. 6 Divide the dough and pastry into equal parts according to your preference.

   

7. 7 Wrapped in oily skin and pastry.

   

8. 8 Let rest with the seam side down for ten minutes.

   

9. 9 Roll out.

   

10. 10 Roll it up from top to bottom and let it rest for ten minutes.

    

11. 11 Roll it out again with the edge facing up.

    

12. 12 Roll it up from top to bottom and let it rest for ten minutes.

    

13. 13 Flatten the dough and cover with chestnut puree.

    

14. 14 Arrange into the shape of a heart.

    

15. 15 Preheat the oven to 180 degrees in advance.

    

16. 16 Bake in the middle rack of the oven for about 18 minutes.

    

17. 17 Watch the oven for the last few minutes to avoid over-browning.