Cooking Steps

1. 

   Step1:Duck egg with cooking wine for 20 minute

2. 

   Step2:Oven 175 degrees 810 minute

3. 

   Step3:Oil and sand are good for us

4. 

   Step4:Oil skin material mixed and kneaded out of the fil

5. 

   Step5:Cover with plastic wrap for half an hou

6. 

   Step6:Pastry materials mixed into a bal

7. 

   Step7:The dough is evenly divided into several equal 45 portions, which can be separately added with the edible pigment, evenly knead the amount of pigment, and adjust the amount to make the color you like

8. 

   Step8:Can be made in 4 color

9. 

   Step9:You can also make 5-color, 6-color and 7-color pastry, mix them and seal them for half an hour

10. 

    Step10:In half an hour, divide the oil skin into 12 parts and cover with plastic fil

11. 

    Step11:Half an hour later, each color of the pastry is divided into 12 parts of the plastic wrap

12. 

    Step12:You can put it on the tarpaulin in this way

13. 

    Step13:It can also be arranged in a row on the water and oil ski

14. 

    Step14:Then wrap up the water and oil skin, wrap the pastry tightly, do not leave any space. After wrapping, put it in order and cover it with plastic wrap

15. 

    Step15:Start with the first wrapped doug

16. 

    Step16:Then roll it up and cover it with plastic wrap, and roll all 12 of them out in order for 1520 minutes

17. 

    Step17:Then take a dough and roll it ou

18. 

    Step18:Roll up and cover with plastic wra

19. 

    Step19:Put all the roll cover plastic film into the refrigerator and refrigerate for 30 minute

20. 

    Step20:Make stuffing at intervals, divide 600g chestnut stuffing into 24 part

21. 

    Step21:Take a chestnut stuffing and wrap it in an egg yol

22. 

    Step22:Cover the ball with plastic wrap to avoid dryin

23. 

    Step23:Half an hour later, take out the roll and cut it in half from the middle with a sharp knife. Now we have 24

24. 

    Step24:Press the side of the incision and roll it into a circl

25. 

    Step25:This is a picture of the side of a good section and the side of a good section and it's like this. Don't wrap it upside down. This side is to be outside, so buckle it on the palm of your hand and we use the side that doesn't look good to be inside.

26. 

    Step26:The beautiful side is next to my hand. The ugly side is filled with an egg yolk and chestnut stuffing

27. 

    Step27:When packing, don't pull the texture of the skin. The skin will be twisted. Roll it out a little bit and it will look good. The center needs to preheat the oven 175 degrees at the top of the bag

28. 

    Step28:After all of them are wrapped, put them in the middle layer of the oven and bake them at 175 ℃ for 20 minutes, then cover them with tin foil and bake them for another 1015 minutes. You need to adjust the color yolk puff slightly according to the tempers of each oven. You need to keep an eye on the high requirements of the temperatur

29. 

    Step29: