Chestnut Lace Crisp Corner

Chestnut Lace Crisp Corner

1. Knead the ingredients of water skin and oil skin respectively, cover with plastic wrap and relax for 30 minutes.

2. Roll out the water skin, wrap it in the oil skin, roll out, fold in half, roll out, repeat 5 or 6 times.

3. Roll out the dough into 0.5 cm thick noodles, and use a dumpling wrapper mold to print out a round noodle with a diameter of about 8 cm.

4. Prepare chestnut paste fillings. You can make them yourself or buy ready-made ones. The fillings are divided into 25 g portions for a total of 9 portions.

5. Take a piece of round dough and wrap it in the filling.

6. Pinch the seal tightly, and push out the lace from bottom to top with your thumb.

7. Put the crispy corners on the baking tray, and brush the surface with a layer of egg liquid.

8. Preheat the oven to 200°C, and bake at 200°C for 25 minutes. The surface is golden and the aroma overflows from the oven.

Tips:

Because there is no lard in the house, butter is used instead of lard. If there is no butter or lard, liquid oil can be used instead. The oily skin kneaded with butter is looser, and the watery skin and the oily skin are easy to break when they are mixed. Pay attention to the operation.