Production method:
1: First, we started making pastry dough. Take out the medium gluten flour, lard, boiled water (note that it must be boiled water) and sugar, and put them in a bowl (because boiled water is added, friends need to be careful when making).
2: After all the ingredients are added into the bowl, stir the ingredients in the bowl into hot dough with chopsticks, and knead them by hand after all the ingredients in the bowl are stirred evenly with chopsticks (if the dough is still very hot at this time, you need to stir the dough with chopsticks to avoid burning your hands).
3. After kneading, the dough does not need to be stretched, but the surface needs to be smooth. The kneaded dough is very soft. Put the kneaded dough into a bowl and cover it with plastic wrap to prevent the dough from drying. Let it stand aside and relax for later use.
4. Next, we began to make shortbread. We took out the prepared low-gluten flour and lard and began to knead. When kneading pastry, you must use the method of kneading pastry, so that the pastry can be clean, distinct and more uniform.
5. The hardness of the kneaded dough should be consistent with the water-oil dough. After the dough is kneaded, it should also be wrapped with plastic wrap to avoid drying.
6: Next, divide our kneaded water-oil dough and pastry dough into 10 small portions. After all the dough is made, take out a water-oil pastry and flatten it, and then take out another pastry and put it on the pastry. Then wrap the pastry with water and pastry.
7: Put the wrapped medicine mouth up on the chopping block and cover it with a layer of plastic wrap for later use (note that the sealing of flour must be pinched tightly). When making, take it out while making to avoid drying out.
8: Take out a wrapped dough and roll it into an oval, thin and even dough, and then roll the rolled dough from bottom to top (the tighter the better). Roll the noodles over and flatten them vertically.
9: Roll the pressed dough into long strips and then roll it up. Roll all the dough into small rolls in this way and cover it with plastic wrap for later use.
10: Let the dough roll embryo wrapped with plastic wrap stand for about 15 minutes for proofing and relaxation, then take the small dough roll out of the pot and flatten it in the middle with chopsticks (this step can be repeated several times if you want more layers of dough in the finished product).
1 1: Roll the pressed dough into a dough that is thin around and thick in the middle. After the dough is rolled out, take out the prepared chestnut stuffing and divide it into small doses of 30 g 10.
12: Take out the rolled dough, put it on a stuffing ball, and then slowly turn the skin up. Finally, pinch and adjust the shape. Wrap all dough and invagination into the original embryo in the above direction for later use.
13: Put all the dough blanks in the joint face down on the baking tray (Bian Xiao's finished product made by this method is round, and you can flatten the cake yourself if you like).
14: All the dough embryos are put on the baking tray, and then covered with a red seal in the shape of a small flower as decoration.
15: Next, you can start baking. Open the oven and preheat to 170 degrees. Then put the baking tray in the oven and bake at 170 degrees for about half an hour. Because the finished surface of this snack is pure white, it is necessary to spread tin foil in time when baking.
These are all the steps to make this delicious chestnut white skin snack. In the process of making this snack, friends can also change the chestnut invagination into their favorite invagination to make a delicious snack of their own.