I always like to make snacks, and both Chinese and Western styles like it! My idol is Jin Sanshun! In fact, as long as you calm down, what is not difficult to do. Let's do it with me! A superb chestnut crisp!
Knead the oil meringue into dough and divide it into 20 equal portions. The water-oil material was kneaded into a smooth dough, and the wrap was placed for 15 minutes, after which it was divided into 20 portions.
The water and oil skin is flattened, and the pastry is placed inside, like a buns, with the mouth facing down and the plastic wrap placed for 15 minutes.
Dry the dough into an oval shape, roll it from top to bottom, and place it on the cling film for 15 minutes.
The dough was then rolled into an oval shape, rolled up, and placed on a plastic wrap for 15 minutes.
Wash the fresh chestnut, cut a knife on the back of the chestnut, steam on the pan for 15 minutes, and squeeze the chestnut meat hot. I use the fruit juice machine to shake the chestnut meat, so that the chestnut is very delicate and tastes better. Add the sugar to the chestnut meat and mix well with the oil.
Squeeze the dough vertically, smash it into the middle and then thin it outside, wrap the stuffing, close the mouth, and squash it slightly. The oven is warmed up at 200 degrees.
Brush the whole egg mixture on the cake, sprinkle with a little sesame, and the middle layer of the oven for 20 minutes.
Come out! Beautiful and beautiful, crispy!