1. Water and oil noodles (oil skin): Pour the oil into the flour, add sugar, and slowly stir with warm water to form a smooth dough.
2. Wrap it in plastic wrap and let it stand for 20 minutes.
3. Shortbread: Mix the oil with the dough, set aside and set aside.
4. Shortbread.
5. Take 35g (approximately) of the oily skin, press it into a thin slice, pack 30g (approximately) of the oily pastry, and slowly close the mouth like a glutinous rice dumpling.
6. Press flat and roll out to grow a wafer
7. Roll up from one side.
8. Change the direction of the small roll and squash it.
9. Roll it out again into a round shape and roll it up.
10. Place the rolled small rolls on the cutting board standing upright, press them into flat pieces, and then roll them into round tablets.
11. Take an appropriate amount of chestnut paste and wrap it slowly.
12. Press the closed side down to form a round cake.
13. Place it on a baking tray lined with greased paper.
14. Put it in a preheated oven, middle level, up and down, and bake at 190°C for 35 minutes. Bake for about 15 minutes, take it out, brush the egg yolk liquid on the surface, and change the inside and outside of the baking tray to make the shortbread more evenly heated.
15. It can be eaten right after it is out of the oven (be careful with your mouth!), and it is as crispy and delicious as it cools.
Tips:1. The filling can be replaced with other ingredients, as long as you like it.
2. The ratio of this recipe is very good, the meringue made is very crisp, and the vegetable oil is used, which is very suitable for people who don't like the taste of butter (such as my old mother)
