#trust of Beauty# Chestnut Paste White Skin Crisp

#trust of Beauty# Chestnut Paste White Skin Crisp

1. Make chestnut puree first: Peel the chestnuts after they are cooked.

2. Chop it up and put it in the food processor.

3. Add water.

4. Beat into a puree.

5. Put chestnut puree in a non-stick pan, add soft sugar and stir fry.

6. Add cheese and butter and continue to stir fry.

7. Stir fry until it can be hugged into a ball, and the chestnut paste is ready, take it out and let it cool for later use.

8. Then make chestnut shortbread: all-purpose flour, low-gluten flour, sugar, warm water, chestnut puree, butter, and weigh them all.

9. Combine the water and oily skin and the shortbread into a dough, and the hardness of the two should be about the same.

10. Divide the water and oily skin and the shortbread into seven equal parts.

11. Squash the water and oily skin and wrap it with shortbread.

12. Close the mouth, the technique is similar to making dumplings. Close the mouth down, cover with plastic wrap, and wake up for ten minutes.

13. Roll it out with a rolling pin.

14. Roll up from top to bottom, cover with plastic wrap, and continue to wake up for ten minutes.

15. Rotate the dough ninety degrees and roll it out again along the long side.

16. Roll up from top to bottom, cover with plastic wrap and wake up for ten minutes.

17. Fold the dough in half and squash it.

18. The chestnut paste is also divided into seven portions, each 30 grams.

19. Pack the stuffing and close the mouth.

20. Put it in a baking dish with the mouth down, press gently with your hands, and dip the red pigment with chopsticks to decorate the shortbread.

21. 180 degrees hot air in the middle of the ACA oven, about 15 minutes.

22. Melaleuca meringue can be broken by blowing, and it is as thin as a cicada wing.

23. The biscuits are like a chewing moon, with crisp and syrup in the middle.