Chestnut

By VicentaLakin

Chestnut
A lot of people would ask what's a "turning hair"? The Beijing-style pastry was widely disseminated in Beijing and surrounding areas during the Qing Dynasty. This month's cake is said to have just come out of the table and hit the table gently, so that the soothing skin can fly like white goose hair, taste it at a shallow taste, not sticky, and give it the name "twirling." The lunar cakes are made from the north of the mainland, like pepper salt, cinnamon, cheesy, crystal. It's called turning hair because it's so thin, so many skins and soaks, it's easy to see a layer of corset. If there's 15 layers of green bean crumbs, there's about 25 layers of corset, and a little bit of the skin will be peeled down, like a hair of a root, and it's called turning hair. It's the chestnut mud that was made the other day. It's so delicious. It smells so hot

Recipe Recommendations

  • Water and oil skin: flour 120 grams
  • Water and oil skin: lard 40 grams
  • sugar 15 grams
  • Crispy: flour 70 grams
  • Crispy: Lard 40 grams
  • water 45 grams
  • chestnut paste appropriate amount

Steps for Chestnut

  • Make Chestnut step 0
    1
    All the oily skins of the tarp are mixed into a smooth and soft patch. On the left, on the right。
  • Make Chestnut step 1
    2
    On average, it is divided into eight pieces, eight pieces of soy sauce, a ball, and lax for half an hour。
  • Make Chestnut step 2
    3
    A small flounder of water and oil, flatted into a circle and wrapped in a soy sauce。
  • Make Chestnut step 3
    4
    Close the mouth of the oil coat and wrap it in a circle。
  • Make Chestnut step 4
    5
    Put it down in the mouth and wrap it up eight noodles at once。
  • Make Chestnut step 5
    6
    A bag of noodles, flat as a circle。
  • Make Chestnut step 6
    7
    And with a cane, the skin is turned into a cow tongue。
  • Make Chestnut step 7
    8
    Go down and roll the bull's tongue。
  • Make Chestnut step 8
    9
    Good rolls with hands。
  • Make Chestnut step 9
    10
    It is then condensed into a cow's tongue with a cane, rolled up from the top to the bottom, and rolled loose for 10 minutes。
  • Make Chestnut step 10
    11
    Good rolls up and flattened with your hands。
  • Make Chestnut step 11
    12
    Put the skin in a circle, thick in the middle, thin on both sides。
  • Make Chestnut step 12
    13
    Take a chestnut and put it in the middle of the skin。
  • Make Chestnut step 13
    14
    Noodles, wrap them up。
  • Make Chestnut step 14
    15
    Pack up all the chestnut noodles, put them down and relax for five minutes。
  • Make Chestnut step 15
    16
    the chestnut noodles are made of about 1.5-2 cm cake and placed on the grill。
  • Make Chestnut step 16
    17
    Two drops of redin in the plate and two drops of clean water are even。
  • Make Chestnut step 17
    18
    Carpenter with rededin on the surface of the chestnut soak, placed in a pre-heated oven, with a slight yellowing on the surface of the mid-middle of 160°。

    • Chestnut Make Tips

    1. Roll the ox's tongue as long as possible, so that there are more layers of roll, and the number of skins produced will be more crispy.
    2. The surface can be slightly yellowed, or the surface can also be brushed into egg liquid and sprinkled with sesame seeds.
    3. See [Homemade Chestnut Paste]<ahref="http://blog.sina.com.cn/s/blog_98a3573d01014lss.html"target="_blank">http://blog.sina.com.cn/s/blog_98a3573d01014lss.html

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