[fried chestnut cake] a piece of snow-white chestnut cake(fan mao li rong su yi kou yi kou su diao zha de xue bai li zi su )

[fried chestnut cake] a piece of snow-white chestnut cake

Introduction:

"A lot of people will ask what is" flipping "? Beijing style pastry was widely spread in Beijing and surrounding areas during the heyday of the Qing Dynasty. It is said that this moon cake just came out of the oven and was put on the table. When it was gently patted on the table, the crispy skin could fly up like snow-white goose hair. When you tasted it, it was not sticky or hard. It was delicious, soft and waxy. It was named "Fanmao". Fanmao moon cakes are made in northern China, such as pepper and salt, sweet scented osmanthus, Babao, crystal, etc. The reason why toumao is called toumao is that the skin layer is fine and dense, and there are many layers of dough and pastry. You can easily see a layer of pastry and a layer of pastry. If there are 15 layers of mung bean convex layer, then there are about 25 layers of toumao. As long as you make a little effort, the skin will peel off small pieces, like a wave flying root by root, so it is called toumao. This time, it's made of chestnut mud a few days ago. It's delicious just out of the oven. It's hot and fragrant, especially the chestnut flavor. I think it's more delicious than bean paste and five kernel

Production steps:

Step 1: mix all the ingredients of water, oil and pastry separately to make a smooth and soft dough. (pastry on the left, suede on the right).

Step 2: divide the water oil skin dough into 8 parts and the pastry dough into 8 parts. Knead the dough into a ball and relax for half an hour.

Step 3: a small dough with water and oil skin, flattened into a circle, and wrapped in the pastry dough.

Step 4: close the mouth of the oil skin and wrap it into a round ball.

Step 5: place mouth down and pack 8 dough at a time.

Step 6: a wrapped dough, press flat into a circle.

Step 7: roll the dough into a tongue shape with a rolling pin.

Step 8: go to the bottom and roll up the tongue like dough.

Step 9: a good roll is flattened by hand.

Step 10: roll the dough into a tongue shape with a rolling pin, roll the dough from top to bottom and relax for 10 minutes.

Step 11: erect the roll and press it into a circle.

Step 12: roll the dough into a circle with a rolling pin, thick in the middle and thin on both sides.

Step 13: take a piece of chestnut stuffing and put it in the middle of the dough.

Step 14: close the dough and wrap it.

Step 15: pack all the chestnut pastry, put it down and relax for 5 minutes.

Step 16: roll the chestnut pastry into a cake shape about 1.5-2CM thick and put it on the baking plate.

Step 17: put 2 drops of red pigment on the plate, add 2 drops of water and mix well.

Step 18: dip red pigment with chopsticks, point plum blossom on the surface of Chestnut Crisp, put it into the preheated oven, 160 ° middle layer for 20-25 minutes, and the surface will bulge slightly yellow.

Materials required:

Oilskin: Flour: 120g

Water oil skin: Lard: 40g

Sugar: 15g

Pastry: Flour: 70g

Pastry: Lard: 40g

Water: 45g

Chestnut Puree: right amount

Note: 1. The tongue shape should be rolled as long as possible, so that the number of layers of the roll is more, and the number of roasted cortex is more crisp. 2. The surface can be puffed up, the color is slightly yellowish, and the surface can also be brushed into egg liquid and sprinkled with sesame seeds. 3. See self made chestnut paste for the practice of chestnut paste http://blog.sina.com.cn/s/blog_ 98a3573d01014 lss.html

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Fan Mao Li Rong Su Yi Kou Yi Kou Su Diao Zha De Xue Bai Li Zi Su