Chestnut Crisp

Chestnut Crisp

1. Flour, sugar, and softened butter are kneaded into granules, and then water is added to form a smooth dough.

2. All the ingredients of the pastry are the same as the dough

3. Cover the kneaded crust and pastry with plastic wrap and let stand at room temperature for 30 minutes

4. Divide the resting oil skin into 18 g each, and divide the oil pastry into 12 g each

5. Take a piece of water oil skin and press it into a round shape and wrap it with shortbread

6. Knead it into a circle with your hands

7. Roll out the round dough into a beef tongue shape

8. Gently roll up from one end by hand, cover with plastic wrap and let it rest for 15 minutes.

9. Then roll the rested dough vertically into an oval shape, as long as possible

10. Roll up again

11. Cover with plastic wrap and let stand for 20 minutes. That is, roll it out twice, roll it twice, and let it stand for two times

12. Divide the prepared chestnut puree into 25 grams each

13. Pinch the two ends of the static dough together, that is, fold it in the middle, and press it into a circle with the palm of your hand.

14. Put the chestnut filling

15. Wrap it and close it downwards and squeeze it slightly

16. Arrange evenly on the baking sheet

17. Red pigment on the surface

18. Put it in a preheated 180 degree oven

19. Bake for about 20 minutes

Tips:

1 How to puree chestnuts: peel the chestnuts and cook them, add appropriate amount of water and stir into a puree with a mixer, add appropriate amount of butter and white sugar to fry into a puree.
2 Butter can be replaced with salad oil or lard. The shortening effect I made with butter is also very good
3 The dough should be kept in place every time, so as to ensure the crisp taste. Let cool chestnut crisps, and reheat them in the oven when you eat them