Cooking Steps

1. 

   Step1:First, make chestnut cake layer ~ separate egg white and yolk. Add honey to yolk (note that yolk + honey is not the whole egg ~

2. 

   Step2:Beat the eggs evenly and then add the Chestnut Puree.

3. 

   Step3:Beat well again and add cream.

4. 

   Step4:Drop in a few drops of vanilla.

5. 

   Step5:Then sift in cocoa powder and low gluten flour.

6. 

   Step6:Turn it quickly and evenly. Do not stir it in circles. Do not over stir it so as to avoid the tendon.

7. 

   Step7:Add sugar to the protein powder for three times and beat it to the foaming state as shown in the figure. When adding sugar for the third time, squeeze in a few drops of lemon juice together to consolidate the protein foaming.

8. 

   Step8:Beat the egg white cream into the yolk paste in three times. Quickly cut and mix.

9. 

   Step9:Add the protein cream for the second time.

10. 

    Step10:Add the protein cream for the third time.

11. 

    Step11:Pour the mixed cake paste into the baking tray paved with oil paper. Shake out big bubbles.

12. 

    Step12:If the oven is preheated to 180 ℃ and baked for about 15 minutes, then it is put out to cool. Remove the oiled paper.

13. 

    Step13:Cut into rectangular pieces of suitable size for standby.

14. 

    Step14:Then make the pastry. Put all the pastry materials into the basin except the butter.

15. 

    Step15:Knead it into a smooth dough and put it into the refrigerator freezer (because it's ready to use immediately after wrapping butter. So I put it in the freezer. If it's not urgent, it can be put into the freezer for an hour. It's better to operate if the dough temperature is lower and harder

16. 

    Step16:Because there is no flake butter, I cut the butter into slices and cover with plastic wrap.

17. 

    Step17:Use a rolling pin to flatten and roll evenly to form a large area. Then put it in the freezer.

18. 

    Step18:Take out the dough just now. Roll it twice as much as butter.

19. 

    Step19:Put the butter on.

20. 

    Step20:Wrap the four sides. It is not easy to leak oil if there is a little more overlap. Then press the thick part of the skin overlap. Press it evenly. If there is air bubble, use toothpick to pierce it. Keep enough dry powder on the operation platform and hands at all times. Otherwise, it is easy to stick to the skin.

21. 

    Step21:Because my noodles are a little soft, I put the plastic wrap on them and put them in the freezer to cool down for a while. If the dough can still keep a hard low temperature, this step can be omitted. Then use a rolling pin to roll slowly from the middle to both sides.

22. 

    Step22:Then fold the quilt three times. It's not the same width on both sides. This can avoid butter in some places and no butter in other

23. 

    Step23:

24. 

    Step24:

25. 

    Step25:

26. 

    Step26:

27. 

    Step27:

28. 

    Step28:

29. 

    Step29:

30. 

    Step30:

31. 

    Step31:

32. 

    Step32:

33. 

    Step33:

34. 

    Step34:

35. 

    Step35: