Chestnut Yolk Crisp
1.
Prepare your own chestnut stuffing
2.
Salted egg yolk sprayed with white wine
3.
Bake at 150 degrees for 5 minutes
4.
Grilled salted egg yolks to let cool
5.
Wrap the salted egg yolk with about 38 grams of chestnut filling, make the filling and set aside
6.
Make water oil skin, rinse the lard with boiling water. The formula is: 110 grams of high-gluten flour, 35 grams of lard, 45 grams of boiled water, and 10 grams of inverted syrup. Invert syrup is the kind of syrup used to make mooncake crusts. Nothing can be omitted. Rinse the lard with boiling water, then add the syrup.
7.
Add the syrup and stir well
8.
Then add flour and make a dough,
9.
Make shortbread: The recipe is 33 grams of lard and 67 grams of low-gluten flour, and put them in a basin. Knead into shortbread dough
10.
Both types of dough are covered with plastic wrap for one hour.
11.
Divide the shortbread into 10 g doses and the water and oil skin into 20 g doses.
12.
Wrap the shortbread with water and oily skin, wrap it tightly, roll it out into long pieces, and then roll it up.
13.
After everything is done, do it again and roll it up again
14.
Roll out the potion in half and roll it out
15.
Wrap them one by one and put them on the baking tray, brush with egg wash and sprinkle with sesame seeds
16.
Fire up and down in the oven at 180 degrees, preheat and bake for 20 minutes in the oven
17.
The roasted chestnut yolk pastry is not very sweet and delicious.
Tips:
The recipe of chestnut stuffing will be issued separately
