#aca Fourth Session Baking Contest# Making Pornographic and Loving Chestnut Paste Cakes

by salila82

4.8 (1)
Favorite

Difficulty

Hard

Time

2h

Serving

2

The shortbread that I make by myself is better than the ones bought outside. If you are not used to the special taste of lard like me, you might as well try the taste of butter. The chestnuts are cooked and stored in the refrigerator. They can be eaten conveniently even in the season when there are no chestnuts. "

#aca Fourth Session Baking Contest# Making Pornographic and Loving Chestnut Paste Cakes

1. Shell the chestnuts after they are cooked.

2. Add water and put it in a food processor to make a puree.

3. Put the pureed chestnuts in a non-stick pan, add fine sugar and milk butter.

4. Fry into a state that can be held together.

5. Combine the water and oily crust and shortbread into dough separately.

6. Divide the oily skin and shortbread into equal parts according to your preference.

7. Wrap it with shortbread.

8. Let it stand for ten minutes with its mouth down.

9. Roll it out.

10. Roll it up from top to bottom and let it stand for ten minutes.

11. Close it up and roll it out again.

12. Roll it up from top to bottom and let it stand for ten minutes.

13. Flatten the dough and coat with chestnut puree.

14. Organized into the shape of a love heart.

15. Preheat the oven in advance with hot air of 180 degrees.

16. Bake in the middle of the oven for about 18 minutes.

17. Watch the oven for the last few minutes to avoid getting too dark.

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