Crispy horns with chestnut and rong lace

Overview

Serving size: 9 pieces Water crust: 100 grams of low-gluten flour, 5 grams of caster sugar, 5 grams of butter, 30 grams of water, 40 grams of water. Oil crust: 100 grams of low-gluten flour, 50 grams of butter. Filling: 225 grams of chestnut filling. Surface decoration: appropriate amount of whole egg liquid

Tags

• baking
• butter
• cake flour
• chestnut stuffing
• whole egg liquid
• fine sugar
• water

Ingredients

Steps

1. 1 Knead the ingredients for water skin and oil skin respectively, cover with plastic wrap and let rest for 30 minutes.

   

2. 2 Roll out the water skin, wrap it in the oil skin, roll it out, fold it in half, roll it out, repeat 5 or 6 times.

   

3. 3 Roll out the dough into a 0.5 cm thick sheet, and use a dumpling wrapper mold to print out a circular dough sheet with a diameter of about 8 cm.

   

4. 4 Prepare the chestnut paste filling, which can be homemade or purchased ready-made. The filling is divided into 25g portions, a total of 9 portions.

   

5. 5 Take a round piece of dough and wrap it with filling.

   

6. 6 Pinch the seal tightly and use your thumbs to press out the lace from the bottom to the top of the closing edge.

   

7. 7 Place the puff pastry into a baking pan and brush the surface with a layer of egg wash.

   

8. 8 Preheat the oven to 200 degrees and bake at 200 degrees for 25 minutes. The surface will be golden and the aroma will overflow from the oven.