Water and oil skin:

Ordinary flour 135g

Fine sugar 15g

Lard 40 grams

50 grams of warm water

Crispy cakes:

Ordinary flour 90g

Lard 45g

Stuffing:

200g peeled cooked chestnuts.

50 grams of fine sugar

Lard 15g

A little whole egg liquid for decoration.

A little cooked white sesame

Practice of chestnut shortcake

Mix all the materials needed for water-oil skin, knead into smooth dough, cover with plastic wrap and relax for 30 minutes. Production steps of chestnut shortcake 1

Knead the flour and lard in the dough until smooth. Method for making chestnut shortcake Step 2

Make peeled cooked chestnut into fine particles with a rolling pin or a cooking machine, add sugar and lard and knead well for later use. The third step of making chestnut shortcake

Divide the loose oil skin, pastry and stuffing into 10 parts. Flatten the oil skin into a circle, put the cake in the center of the oil skin, pinch it, turn it down into a circle, then cover it with plastic wrap and let it stand 15 minutes. The fourth step of making chestnut shortcake

Roll the loose dough into a longer oval shape and roll it up from top to bottom. Cover with plastic wrap and relax 15 minutes. The fifth step of chestnut shortcake

Roll the dough into an oval shape again, roll it up and let it stand 15 minutes. Method for making chestnut shortcake Step 6

Flatten the dough vertically into a circle, and roll it into a round dough sheet with thick middle and thin sides with a rolling pin. The seventh step of chestnut shortcake

Wrap the stuffing, pinch it, and press it down into a round cake. The eighth step of making chestnut shortcake

Preheat the oven to 200 degrees.

Put the bread in the baking tray, brush with egg liquid and sprinkle with white sesame seeds. Put it in the middle and lower layer of the oven and bake for 20 minutes. Manufacturing steps of chestnut shortcake 10

skill

One of the most perfect ways to peel chestnuts;

1, chestnuts are directly poured into salt water for 5 minutes,

2. Then cut a hole with a knife.

3. shell and peel while it is hot, so peeling chestnuts is the most complete and easy.

In addition, steamed chestnuts will taste sweeter than cooked chestnuts. Steam in a pressure cooker for about 15 minutes, and steam in an ordinary rice cooker for 30 minutes. If the taste is delicate, stir the steamed chestnuts in a cooking machine for one minute and crush them with a rolling pin without using a cooking machine.