1. The main ingredients are kneaded into a smooth dough into a water and oily skin, and the auxiliary materials, powder and oil are mixed into a shortbread
2. Divide the two dough into 16 portions
3. Roll out the water and oil skin, put the shortbread, and wrap it
4. After pressing it flat, roll it into a beef tongue shape and roll it up
5. Make 16 in turn and let stand for 15 minutes
6. After pressing flat, roll it long, roll it up, and let it stand for 15 minutes
7. Divide the chestnut filling into 25g small balls
8. Press the rested dough from the middle, fold it, roll it into a circle, and put the chestnut filling on it
9. After collecting the stuffing with tiger’s mouth, press flat
10. Brush with egg liquid, sprinkle with black sesame seeds
11. Bake at 180 degrees for 30 minutes
Tips:Sealed and preserved, the chestnut filling can be replaced with red bean paste, jujube paste and so on.
