Chestnut Pastry with Cheese

Name: Chestnut Pastry with Cheese
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Cooked chestnut; 80g water; 20g Cream cheese; 25g butter; 45g Sugar

by salila

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Personally, I don't like the puff pastry made with lard, mainly because I can't smell the special taste of lard. Today I made this love cake with butter and corn oil instead of lard. The crisping effect is also very good, the fishy smell of lard is missing, and the scent of milk is added. The biscuits are like a chewing moon, with crisp and syrup in them. Crispy on the outside and soft on the inside, every bite is a treat. A few pieces of love pastry, a cup of Nestlé instant coffee, a good book, and a pleasant afternoon tea time with sunshine.

Ingredients

200g Cooked Chestnut
80g Water
20g Cream Cheese
25g Butter
45g Sugar

Chestnut Pastry with Cheese

1. Prepare all the ingredients and weigh them.

2. Combine the water and oily crust and the shortbread into dough separately, and the softness of the two pieces of dough should be about the same.

3. Divide the two kinds of dough into six equal parts, round them, and let them stand for 15 minutes.

4. Take a portion of the water and oily skin, squeeze it, and wrap it with shortbread.

5. The technique is similar to making dumplings.

6. Close your mouth down and stand still for fifteen minutes.

7. Use a rolling pin to roll from the middle to both ends to form an oval.

8. Roll up from top to bottom.

9. Close your mouth down and let it stand for 15 minutes.

10. With the mouth facing upwards, roll it again from the middle to the two ends into a strip.

11. Roll it up from top to bottom and let it stand again for fifteen minutes.

12. Divide the chestnut paste into six portions, each about 12 grams.

13. Take a portion of the dough, flatten it, and wrap it with chestnut filling.

14. Close the mouth down and arrange it into the shape of a love heart.

15. Place it on the baking tray, and put it on a tarp beforehand.

16. In the middle of the oven, use hot air at 185 degrees for about 15 minutes.

Tips:
1. The softness of the oily skin and shortbread should be about the same.
2. After each operation, let it stand for 15 minutes before proceeding to the next operation, so that the dough sheet has better toughness and is not easy to crack.