Required food: chestnuts, cooking oil, sugar, maltose 70g, common flour, animal oil, raw eggs.
Production process: Step 1: Peel the fresh chestnuts, put them into high-speed blender and mash them into a paste (800g), then put them into a pan and stir fry. Add 50g of cooking oil into the pot in batches and stir well. When the water content of chestnut puree decreases, pour in 30g white sugar and stir evenly until it becomes sticky. Add 70g maltose, stir well, stir well, and stir-fry a piece that does not stick to the spatula. Let it cool and put it aside.
Step 2: Make water-oil skin. Prepare 180g ordinary flour in a bowl in advance, then pour in 60g animal oil and 15g white sugar, clean the door handle and grab it evenly, then add 60g room temperature water in batches and knead it evenly, and finally put it into a fresh-keeping bag to relax for 30 minutes.
Step 3: Make shortbread. Add180g of common flour to the bowl, then pour in 95g of raw pork (or 60g of cooking oil), start to grab the wheat flour evenly, and then knead it evenly according to the techniques in the video. Roll up the dough and put it in a fresh-keeping bag to relax for 30 minutes.
Step 4: Take down the water-oil skin batter, immediately knead it into strips, then cut it into18g steamed bun skins and flatten it in your hands; Tear the shortcake into 10g portions, and then wrap the shortcake with edible oil like buns.
Step 5: Take the first bag of steamed stuffed bun skin and immediately spread it into beef tongue, then turn it over; After everything is done, take the steamed bun skin rolled for the first time, roll it out and fold it again; After doing it again, still take the steamed bun skin rolled for the first time, press it with a rolling pin in the middle, fold it in half after pressing, roll it into a cake shape and roll it thin.
Step 6: Rub the fried chestnut dumpling stuffing into strips, then cut it into 20g, and knead it round. Then wrap the dumpling stuffing with the rolled dough, wrap it in the palm of your hand and put it on the baking tray.
Step 7: Take an egg yolk and stir it evenly, then put a dust cup with even proportion on the wrapped chestnut crisp. When the egg liquid is slightly dry, use a sharp knife to make a cross knife on the chestnut crisp.
Step 8: heat the electric oven at 180 for 5 minutes in advance, put the baking tray in the middle and upper layer of the electric oven, and bake at 175 for 30 minutes.
Key production links: 1. The weight of shortbread, water-oil skin and dumpling stuffing can also be slightly adjusted according to actual needs.
2. Please adjust the baking time and ambient temperature according to the characteristics of each oven.