Chestnut egg yolk pastry

2024-05-24 15:01:21 129

1. Peel out the flesh of the chestnut.
2. Add water and cook until fully cooked.
3. Crush into mud.
4. Stir fry the chestnut filling and let it cool for later use.
5. Water and oil skin materials and smooth dough, cover with cling film and let it sit for half an hour.
6. Pastry ingredients and smooth dough, cover with cling film and let go for half an hour.
7. Spray salted egg yolk with Baijiu, put it in the middle of the oven, and bake it for 5 minutes at 170 ℃.
8. Roasted salted egg yolk.
9. Divide the chestnut filling into small portions of 20g each.
10. Flatten the chestnut paste and wrap it with salted egg yolk.
11. Slowly close your mouth and do everything well.
12. Roll out the water and oil dough, wrap it around the pastry dough and put it away.
13. Roll it into a cow tongue shape.
14. Fold both ends in the middle.
15. Roll it out again.
16. Continue to fold three times and repeat twice.
17. Roll it up.
Cut into small pieces.
19. Roll it into small circular pieces.
20. Put in the chestnut filling, use both hands to slowly push the noodles upwards and close the mouth.
21. Prepare everything and place it on the baking tray with the mouth facing downwards.
Brush with egg mixture and sprinkle with sesame seeds.
23. Put it into a preheated oven and heat the middle layer, top and bottom at 170 ℃ for 25 minutes.
24. Freshly baked.
25. Finished product drawings.