1. Mix the ingredients of the water and oil skin (100 grams of all-purpose flour, 15 grams of corn oil, 5 grams of caster sugar, and 50 grams of water), knead it into a smooth dough, and let it rest for 30 minutes.
2. Make shortcrust pastry. After the butter has softened, add low-gluten flour and knead.
3. Put the kneaded pastry material into a fresh-keeping bag, roll it into a rectangular shape, and refrigerate it for 15 minutes before continuing the operation.
4. Sprinkle some high-gluten flour on the kneading pad to prevent sticking, roll the loose water and oily skin into twice the area of the pastry, and place the pastry in the middle.
5. The water and oil skin completely wraps the pastry, and the seal is pinched tightly. Fold inward from both ends to one third.
6. Roll it out again, and then fold it in again. Finally, it is rolled into a regular rectangular dough piece.
7. Put the chestnut filling into a fresh-keeping bag and change it into thin slices.
8. Divide the filling into two parts and place them on one-half of the rectangular dough, as shown in the picture.
9. Fold the dough sheet in half and pinch it tightly. Cut into thin strips about 1 cm.
10. Hold one end of the noodles with your left hand, twist the other end with your right hand a few times, and put it in the baking tray.
11. Brush the surface with a layer of whole egg liquid and sprinkle with a little black sesame.
12. Preheat the oven at 190 degrees for 5 minutes, then put it in the middle layer, bake for 20 minutes until the surface is light yellow, and come out of the oven.
Tips:If you have lard, use lard instead of corn oil in the water and oil skin to make the crispy sticks more delicious.
