[Good-looking and delicious chestnut shortcake practice]_how to make_how to make
The chestnut shortbread originated in northern Fujian. It is said that the birthplace of chestnut shortbread was Fujian. Local craftsmanship of making chestnut shortbread has been passed down from generation to generation and has become one of the local famous places.
Chestnut shortcake has a crisp and pleasant mouth, sweet but not greasy, and a mouthfeel.
The lips and teeth are fragrant at the entrance, with a long aftertaste.
Chestnuts and other shell fruits contain a large number of vitamins and other essential nutrients for the human body, which have a nourishing function on the human body, and have functions of nourishing the stomach, strengthening the spleen, kidney, and waist.
First, the materials: 1.
Water and oil skin: gluten flour 270g fine sugar 30g corn oil 70g warm water 100g2.
Oil and fat: 180 grams of corn flour and 80 grams of corn flour 3.
Filling: peeled cooked chestnut 400g fine granulated sugar 80g whole egg liquid amount of cooked black sesame amount of two, production method 1.
Knead the oil mixture material into dough and divide into 20 equal portions for use.
Knead the water and oil skin material into a smooth dough, leave the plastic wrap for 15 minutes, and then separate it and wait for 20 portions.
Squeeze the water and oil skin, put the pastry inside, like buns, close the mouth down, and leave the plastic wrap for 15 minutes.
Dry the dough into an oval shape, roll it from top to bottom, and leave the plastic wrap for 15 minutes.
Roll the dough into an oval shape again, roll it up, and let it stand for 15 minutes.
Wash the fresh chestnuts, cut a knife on the chestnut back, steam for 15 minutes in the pan, and squeeze the chestnut meat while it is still hot.
I shake the chestnut meat out with a fruit juice machine, so the chestnut is very delicate and tastes better.
Add chestnut meat and mix well with oil to make a filling.
Squeeze the dough upright, roll it into the middle, and then thin it out. Wrap the filling with the mouth facing down and squash it slightly.
Preheat the oven at 200 degrees.
Brush the whole egg liquid on the cake, sprinkle with a small amount of sesame, and place in the middle of the oven for 20 minutes. Observe that the color is even.