Mung Bean and Chestnut Crisp
1.
First, prepare to make oil leather and prepare the materials
2.
Sift the all-purpose flour
3.
Add butter and powdered sugar to the sifted flour
4.
Rub gently with both hands to form a granular shape
5.
Slowly add water to knead into a smooth dough
6.
The preparation of shortbread: Mix low flour and butter and knead into crumbs, then add lard and knead into dough. Cover the oil crust and puff pastry with plastic wrap and let stand for half an hour.
7.
Divide the loose oily skin shortbread into 15g and 10g, exactly 18 each
8.
Press a portion of oily crust into a round crust with a thicker middle and slightly thinner edges, and wrap a portion of oily pastry.
9.
Pinch the mouth tightly, the mouth is upwards, after making it in order, cover with plastic wrap to prevent loss of moisture
10.
Prepare the fillings and divide them into 15g each.
11.
Take a portion of the dough and roll it into a beef tongue shape, and roll it into a tube from top to bottom.
12.
Rolled into a cylindrical shape from top to bottom, with the mouth facing upwards.
13.
Do it in sequence, cover it with plastic wrap, and relax the dough for the second time for 20 minutes.
14.
Take a portion of the dough and roll it into a beef tongue shape
15.
Roll up from top to bottom, close the mouth down, and do it in sequence
16.
Cover with plastic wrap and relax for the third time for 20 minutes.
17.
Take a portion of the dough and press it down from the middle of the dough with your thumb
18.
Then pinch the four corners together to form a ball
19.
Then roll the ball-shaped dough into a round dough sheet, like a dumpling wrapper, and wrap it with a filling.
20.
Tighten the mouth, and put it in the baking tray.
21.
After finishing in order, brush with egg yolk liquid and sprinkle with black sesame seeds.
22.
Preheat the oven at 170°C for 5 minutes, and bake on the top and bottom for 5 minutes. After the moisture in the fat has evaporated, turn to 160°C for about 15 minutes.
23.
Freshly baked, the skin is very crisp, and the slag will fall off with a light touch.
Tips:
1. I have done it no less than 20 times, and finally sum up the current various ratios. Especially for oily skins, the ratio of water to oil should be balanced so that the oily skins will not become too dry to form clumps, nor will they become too wet to make them feel crisp.
2. A little lard is added to the shortbread because the lard has better ductility, which helps to evaporate the moisture in the fat during baking to form voids, expand the air and create a crisp layer.
3. The filling should not be too wet, otherwise it will not be easy to wrap into a dough, and it will be easy to reveal the filling during baking.
