Chestnut egg yolk pastry
2024-05-24 15:01:21 146
Details of ingredients
Technique
Steps to make Chestnut egg yolk pastry
- 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.