1. The production of water and oily skin: 45g lard and 450g flour are mixed into a coarse grain shape, then stir in powdered sugar, and slowly add cold water to the flour mixture in portions. The water should be added in portions. Make sure that the water and oil skin is very soft, but don't knead the dough too much
2. It's almost like this. Cover the made dough with plastic wrap and wake up for a while
3. The making of shortbread: Mix 280 grams of flour, 15 grams of powdered sugar and 160 grams of lard, and knead repeatedly to form a dough.
4. Filling: Mix the chestnuts with water and smash into chestnut puree. Then mix with milk powder, icing sugar, glutinous rice flour, and sticky rice flour. Put it in the refrigerator to make it as solid as possible
5. Take a piece of water and oily skin, and a smaller piece of shortbread. The oil skin is squashed, wrapped in the oil pastry, and closed to ensure that the oil pastry will not be exposed
6. like this
7. Then roll it out into a long bull tongue and roll it inward from one end, as shown in the picture. Set aside, cover with plastic wrap and wake up for a while
8. After about 10 minutes, take out the first small roll, flatten it, and then roll it into a beef tongue, and roll it inward from one end. Do this for all dough rolls and relax for a while
9. After relaxing for a while, take out a small roll, stand upright and press it into a flat sheet with swirls. Then roll it big, roll it thin, the middle is thick and the surrounding is thin. Pack the stuffing, close it like a bun, and place the closing on the bottom surface and press it into an oblate.
10. Use a knife to make two or three openings on the top. The openings should be as deep as the filling, so as not to burst when baking.
11. Brush the liquid egg yolk on the surface with a brush, you can bake a golden color. Then enter the furnace, first lower the heat to 150° for 20 minutes, and then to the upper and lower heat of 170° for 5 minutes. This is my oven. You can set the time and fire according to your own oven.
Tips:I added sticky rice noodles to the filling to increase the toughness of the mouthfeel, so I just add it to my liking. This recipe can make 23 fist-sized pancakes. Every family has different flour, so the amount of lard and the amount of water depend on the situation. The baked pie is crispy, and it will become soft after one day, which is almost the same as the one sold outside~
