Last year, I learned from the mother of Ziyu that the method of wrapping the egg yolk cake was changed to a chestnut cake with a scent of sweet-scented osmanthus. The crispy opening was not very good, because I was too anxious to wait for the slack to be taken out and brought home to my mother. Try it, remember that it seems like the family has been praised after the taste. It’s only this year that I have to take care of the recipes. I have to calm down and do it again this year. I must open the layers of rice.
Wash the chestnuts, boil them in the pot for 3 minutes, and peel them until you are hot.
The wrapped chestnuts are put into a small pot, and the water is not cooked in a pot. The chestnuts are boiled for 30 minutes. In the last 10 minutes, the chestnuts are crushed as much as possible by the spoon to facilitate the next step.
Wait until the chestnut is cool into the blender and beat it into a mud. Add a proper amount of water to make it thin before stirring, to prevent the chestnut mud from drying out and not being able to stir smoothly.
The chestnut puree is fried in a wok, and vanilla extract, rum, sugar, and two dried osmanthus flowers are added.
After evaporating most of the water, add butter and continue to stir fry, so that the excess water evaporates and turns off the fire. After cooling, it will be slightly dryer than before, pay attention to control the heat and time.
The oily skin and the oily pastry are kneaded into smooth dough. Avoid excessively affecting the taste and cover the plastic wrap for 15 minutes.
The oil skin is divided into 15 g of a dough, and the pastry is divided into 11 g of a dough.
Put the oily skin into the crispy cake, close the mouth and cover the plastic wrap to prevent the dough from drying out for too long.
Roll the wrapped dough up into an oval shape and roll it up.
Continue to close the bar and grow up, roll up (25 steps for each step and then move to the next step, so there is enough time to relax).
Press the thumb to hold the position of the middle of the long strip of dough. The two ends are folded in half. The folds are placed upwards, flattened, and rounded.
Into the chestnut mud, put the mouth down, evenly brush the egg liquid.
After the egg liquid is slightly dry, cross the surface of the dough and cut it into the trap.
The oven is preheated for 180 minutes and 30 minutes, during which a layer of egg liquid can be brushed and the tin foil is properly covered to prevent the color from being too dark.