Tips for Making Crispy Chestnut Cake (How to Make Crispy Chestnut Cake)

1, method and formula of chestnut shortcake.

2. The practice of chestnut shortcake.

3, the practice video of chestnut shortcake.

4. Practice and formula of chestnut shortcake kitchen.

1. Water-oil skin: common flour 135g, fine sugar 15g, lard 40g, warm water 50g.

2. Crispy: 90 grams of ordinary flour and 45 grams of lard.

3. Filling: peeled cooked chestnut 200g, fine sugar 50g, lard 15g.

4. Decorate with a little whole egg liquid and a little cooked white sesame seeds.

5. Mix all the materials needed for water-oil skin, knead into smooth dough, cover with plastic wrap and relax for 30 minutes.

6. Knead the flour and lard needed in the dough until smooth and set aside.

7. Make the peeled chestnut into fine particles with a rolling pin or a cooking machine, add sugar and lard and knead well for later use.

8. Divide the loose oil skin, pastry and stuffing into 10 parts.

9. 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.

10. Roll the loosened dough into a long oval shape and roll it from top to bottom.

1 1. Cover with plastic wrap and relax 15 minutes.

12. Roll the dough into an oval shape again, roll it up and let it stand 15 minutes.

13. Put the dough vertically, flatten it into a circle, and roll it into a round dough with a rolling pin.

14. Wrap the stuffing, knead it tightly, and press it down to form a round cake.

15. Preheat the oven to 200 degrees.

16. Put the bread in the baking tray, brush with egg liquid and sprinkle with white sesame seeds.

17. Put it in the middle and lower layers of the oven and bake for 20 minutes.