Cooking Steps

1. 

   Step1:① Steamed chestnuts, peeled and crushed ② add sugar according to personal taste (remember that chestnuts have sweet taste) ③ mix in three spoons of hot oil (for the sake of Group filling, it's better to pack, but from the taste point of view, I think it's more fragrant if chestnuts are not mixed with oil

2. 

   Step2:The skin of Chestnut Crisp is made from two kinds of dough, No.1 pastry and No.2 water pastry. No.1 dough - flour + peanut oil No.2 dough - flour + sugar + warm water + peanut oil (the amount is about half of the oil in No.1 dough) and a good dough cover fresh-keeping film wake up for 15 minutes

3. 

   Step3:Divide the two kinds of dough that wake u

4. 

   Step4:Here are the steps to make chestnut crus

5. 

   Step5:Wrap No.1 pastry into the sliced No.2 tarpaulin

6. 

   Step6:Use the technique of wrapping the buns to make a ball

7. 

   Step7:Make it into a niutongzhuan

8. 

   Step8:Roll up from bottom u

9. 

   Step9:Flatten horizontally. Roll it into a tongue agai

10. 

    Step10:Roll it up from the bottom up. Cover it with a layer of preservative film to keep it moist. Let it stay for 15 minutes

11. 

    Step11:① flatten the awake flour preparation horizontally, roll it into skin, ② put it into chestnut filling, close the mouth with the way of wrapping the bun, ③ form a ball, and reshape the mouth downward

12. 

    Step12:Spread tin paper on the baking tray (with the matte side facing up). Put in the wrapped chestnut cake. The oven is 190 degrees. Preheat for 5 minutes on the upper and lower fire. Put the chestnut cake in the middle layer and bake for 15 minutes

13. 

    Step13:This is what it looks like 15 minutes after bakin

14. 

    Step14:Take out and brush a layer of yolk liquid. Sprinkle some black sesame seeds. Bake in the oven again for 5 minutes

15. 

    Step15:By the way, I've packed some meat floss

16. 

    Step16:White sesame is stuffed with minced mea

17. 

    Step17:Write production step