Chestnut twists
By VicentaLakin
It's fun to do twists and twists when you see a pretty texture in a twist。
Recipe Recommendations
- Medium gluten flour 100 grams
- fine sugar 5 grams
- corn oil 15 grams
- qingshui 50 grams
- butter 32 grams
- low-gluten flour 64 grams
- chestnut stuffing 300 grams
- whole egg liquid a little
- black sesame a little
Steps for Chestnut twists
1
Combination of the foods of the oily oil coats (100 grams of barter powder, 15 grams of corn oil, 5 grams of fine sugar and 50 grams of water) with smoothing of the noodles and a 30-minute laxity。
2
Make the tarp. Butter softened, with low-strength powder and rubbing。
3
Put the polished material in a preservation bag, grow the square, freeze it in the fridge for 15 minutes before continuing operations。
4
Scrambling on the mats with a bit of high-strength powder, double the size of the soaks of the loose tarp, and placing the soaks in the middle。
5
The oil coats were completely wrapped in soaks and the seals were tightened. One third within each end。
6
Long again, and then fold again. It ends up in a ruled rectangular face。
7
Pump the chestnuts in a bag and turn them into thin。
8
The material is divided into two parts and laid at one half of the rectangular pieces, as illustrated。
9
Put the face on the fold and squeeze it. Cut to about a centimeter of thin strips。
10
The left hand fixed the end of the noodle, and the right hand circled the other side and put it in the oven。
11
The surface is covered with full egg fluid and a little black sesame。
12
The oven is preheated at 190 degrees in five minutes, then placed in the middle, baked 20 minutes to the surface in light yellow and out of the oven。Chestnut twists Make Tips
If there was pig oil, it would be better to replace corn oil in the water-skin。