1. Mix the ingredients of water, oily skin and shortbread separately and put them in the refrigerator for one hour
2. Divide into seven equal parts
3. Flatten the water and oily skin and wrap it in the shortbread
4. Wake up for 15 minutes after packing
5. Roll up after flattening
6. Wake up the rolled dough for 15 minutes and roll it out again
7. Cut it in the middle after it is rolled
8. Roll it into a dough and wrap it with chestnut stuffing, with the cut side exposed
9. Fire up and down at 180°C for 30 minutes
Tips:The process of proofing must not be saved, otherwise the shortbread will easily show up when the dough is rolled. In order to avoid exposing the pastry, it is best to gently roll it in one direction. Cover the dough with plastic wrap to prevent it from drying out.
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