[fun Mao Chestnut Pastry] A Mouthful of Crispy White Chestnut Crisp

Name: [fun Mao Chestnut Pastry] A Mouthful of Crispy White Chestnut Crisp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 15g Sugar; 45g water; Some Chestnut puree

by Mingyue baby

4.9 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Many people will ask what is "fluffed hair"? Beijing-style cakes were "born", and they were widely spread in Beijing and surrounding areas during the heyday of the Qing Dynasty. According to legend, this mooncake is just out of the oven and placed on the table. Tap the tabletop gently, and the puff pastry will fly up like white goose feathers. Take a bite. It is not sticky or hard, fresh, fragrant and soft, giving it the name "fluffed wool".
Fanmao mooncakes are filled with northern mainland stuffing, such as salt and pepper, osmanthus, eight treasures, crystals and so on. Fan Mao is called Fan Mao because the skin is dense and there are many layers of pastry and pastry. You can easily see one layer of skin and one layer of crisp. If there are generally 15 layers of mung bean convex, then there are about 25 layers of fan, and only the outer skin A little bit of force will peel off small pieces, like waves fluttering one by one, so it is called turning hair.
This time I pack the chestnut puree made a few days ago. It was just out of the oven and it was delicious, hot and fragrant, especially the chestnut flavour. I personally feel that it is better than the bean paste or the five-rend version."

Ingredients

15g Sugar
45g Water
Some Chestnut Puree

[fun Mao Chestnut Pastry] A Mouthful of Crispy White Chestnut Crisp

1. Mix all the ingredients of the water, oily skin and shortbread separately, and knead it into a smooth and soft dough. (Puff pastry dough on the left, water and oily crust dough on the right).

[fun Mao Chestnut Pastry] A Mouthful of Crispy White Chestnut Crisp recipe

2. Divide the water and oil skin dough into 8 parts and 8 parts of the pastry dough, knead it into a ball, and relax for half an hour.

3. A small dough with water and oily skin, flatten into a round shape, and wrap the dough with shortbread.

4. Hold the mouth of the oily skin and wrap it into a round ball.

5. Place it mouth down and wrap 8 pieces of dough at a time.

6. A wrapped dough is flattened into a round shape.

7. Then use a rolling pin to roll the dough into a beef tongue shape.

8. Next, roll the beef tongue-like dough into a roll.

9. The good roll is flattened by hand.

10. Then use a rolling pin to roll it into a beef tongue shape, roll up the dough from top to bottom, and let it relax for 10 minutes.

11. The good noodle rolls stand upright and flatten them into a round shape with your hands.

12. Use a rolling pin to roll the dough into a round shape, thick in the middle and thin on both sides.

13. Take a piece of chestnut filling and place it in the middle of the dough.

14. Close the dough and wrap it up.

15. Wrap all the chestnut shortbread dough, close it and place it down and let it rest for 5 minutes.

16. Roll out the chestnut shortbread dough into a pie with a thickness of about 1.5-2cm and place it on a baking tray.

17. Put 2 drops of red pigment on the plate, add 2 drops of water and mix well.

18. Dip the red pigment with chopsticks on the surface of the chestnut pastry, put the plum blossoms on the surface of the chestnut pastry, put it into the preheated oven, and let the surface bulge and slightly yellow in the middle layer of 160° for 20-25 minutes.

Tips:
1. Roll out the beef tongue as long as possible, so that there are more layers of the roll, and the more layers of skin will be crisper.

2. The surface bulges and the color is slightly yellow, and the surface can also be brushed into egg liquid and sprinkled with sesame seeds.

3. For the method of chestnut puree, see [Homemade chestnut puree]