Crust: 120g of medium gluten flour, 45g of lard, 30g of granulated sugar, 50g of water
Crisp: 45g of lard, 90g of low gluten flour
Filling: 600g of chestnut kernels, 3 tbsp of honey
Baking Steps:
1. Before you prepare to make this shortbread, you first need to prepare the filling
2. The main ingredient for the filling is chestnuts in season, which can be bought in general markets or supermarkets. Put the processed chestnuts into a steamer basket, steam over high heat to cook through and then pounded into a paste and then used.
2, chestnuts should be mashed while hot so that it will be easier to save energy, the desired chestnut paste into the pot.
3. Once the filling is ready, start making the pastry. Pour the sugar, lard and water into a mixing bowl, and then add the required amount of gluten-free flour and knead until the dough can be pulled out into a so-called glove film. Put the dough into a plastic bag and refrigerate for an hour before using (depending on your room temperature)
4. While you're kneading the pastry, you can make the shortening. Spoon the lard into a bowl and pour in a measured amount of low gluten flour. It's important to note that you're using low-gluten flour. Wearing disposable gloves, knead the dough and place it in a plastic bag in the refrigerator. Then take a small piece of dough, spread it out and wrap it into the shortening, then close it tightly to seal it.
6. After wrapping, take out the dough and press it lightly with your hands. Then use a rolling pin to roll it up and down so that it forms a tongue shape and then rolls up. After all rolled out, cover with plastic wrap and relax for fifteen minutes.
7. After relaxing, take it out and press it lightly with the rolled side up. Then still up and down rolling so that it becomes a long strip shape, and then rolled up and still covered with plastic wrap relaxation for fifteen minutes. The main reason for covering the dough with plastic wrap is to prevent it from drying out and causing damage to the shape, so don't be lazy.
8. After relaxing, take out the dough and fold it slightly in the center and roll it out into a sheet. Then, wrap 50g/pc of chestnut stuffing into the dough and knead it tightly.
9. Finally, place the wrapped cakes on a baking sheet, seal-side down, and press down slightly to shape. Then spray a layer of water spray or brush with egg wash, sprinkle a few black sesame seeds as a garnish. Preheat oven to 170 degrees, and bake on medium heat for 25 minutes. Please adjust the time and temperature according to the characteristics of your oven.
10, out of the oven on a cooling rack to cool, very crispy chestnut cake is ready. Mastering the core practices, want to eat without begging.
Tips:
1, filling prepared in advance, easy to make.
2, the oil skin must be kneaded out of the glove film, in order to have the degree of expansion.
3, everyone's oven characteristics are different, to self-adjust a little.