Chestnut waffles
By VicentaLakin
The cakes made out of made chestnuts are delicious, and when you bite it, it's all over the place, and I'll eat two pieces before it's hot。
Recipe Recommendations
- Medium gluten flour 300g
- corn oil 150g
- sugar 40g
- warm water 120g
- Li Rong 300g
- egg yolk liquid a little
- sweetening
- roast
- several hours
- ordinary
Steps for Chestnut waffles
1
Oily surfaces (oils): pour oil into flour, add sugar, slowly mix it with warm water, and make smooth noodles。
2
Pack it with a membrane and put it in place for 20 minutes。
3
Soy sauce: Put the oil and the face in balance and put it aside。
4
The tarp。
5
take 35g (approximately) oil coats, crush them into wafers, wrap them in 30g (approximately) soaks, and take them out slowly, as with crumbs。
6
Push the flat and grow the circle
7
Roll from one side。
8
Change the rolls and flatten。
9
Once again grow round, roll well。
10
Put the little rolls on the board, crush them into flat pieces, and then tumble them into round agents。
11
Take a proper amount of chestnut, wrap it slowly。
12
Put one of the shut-downs down into a tortilla。
13
Put it on the grill with the oilpaper。
14
Put it in a pre-heated oven, mid-level, top-fire, 190°C for 35 minutes. Boil it up to about 15 minutes, brush the yogurt on the surface, change the dish outside, and make the waffle more even。
15
Once out of the oven, you can eat it。Chestnut waffles Make Tips
1. You can swap the filling for any ingredients you like. 2. The proportions in this recipe are excellent; the resulting pastry is very flaky. Plus, it uses vegetable oil, making it very suitable for those who dislike the taste of butter (like my mom, haha).