is the season to eat chestnuts again~
fragrant and waxy chestnuts have their own healing properties, let alone made into chestnut crisps,
is a sweet full score!
Chestnut open crisp
oil skin
oil pastry
other
oil skin
medium powder, lard, fine sugar, and water into a bowl and knead into a ball. After wrapping
with plastic wrap, put it in the refrigerator to relax for 30 minutes.
Pastry
lard, low flour knead into a smooth dough
wrapped in plastic wrap, and put it in the refrigerator to relax for 30 minutes.
Packaging
After the oily skin and shortbread are relaxed, they are equally divided into 8 parts.
Take a portion of the oily skin, knead it and flatten it, wrap it in a rounded shortbread, pinch it tightly, and place it down. After wrapping
, use a rolling pin to roll it into a beef tongue shape of about 15cm, roll it up from top to bottom, and put it into a plate with the mouth down.
Cover with a damp cloth and relax for 20 minutes.
loosen it out and press it out, roll it out again, about 20cm in length, roll it up from top to bottom, close it down, and put it in a plate.
Cover again with a damp cloth and relax for another 20 minutes.
slack and take it out. Fold the two ends of the dough inwards, flatten it and roll it round with a rolling pin.
Put the chestnut filling in the middle position, pinch the mouth tightly and shape it. Brush egg liquid on the surface of
. After it is dry, use a knife to make a 5 pattern pattern on the top. Put
in the preheated oven, bake at 180° for 30 minutes, and then take it out.
Tips
1) If there is no lard, you can use butter instead of
2) Sealed at room temperature for 1 week
