The best way to eat chestnut shortbread, no oven, all crispy to the slag, you don't have to buy it if you want to eat it

Autumn is the time when chestnuts are listed in large quantities, the taste is glutinous and sweet, and the chestnuts are nutritious, eating more can strengthen the spleen and stomach, the elderly and children can eat more, don't just cook and eat, today I will share with you a new way to eat chestnuts, let's take a look

【Steps】

1. This is the 1 pound of chestnuts I bought in the supermarket, 2.9 pounds, which is quite cheap and quite big

2. Pour the chestnuts into the basin, add an appropriate amount of water, scrub the chestnuts repeatedly by hand, and wash them 2-3 times

3. Put the chestnuts on the board and make a small cut on it with a knife to make it easy to peel

4. Put cold water in a pot and pour in the chestnuts

5. After boiling the water, just boil it for another 5 minutes

6. The chestnuts are cooked like this, take them out and let them cool

7. Dry the surface moisture of the boiled chestnuts, put them in a basin, and pour a small amount of oil

8. Wrap each chestnut with oil by hand, and then place the chestnut on a baking sheet lined with oiled paper, with the opening facing up, and the chestnut is very fragrant

9. Put the chestnuts in the oven and bake them at 180 degrees for 25-30 minutes, the time is adjusted according to the size of the chestnuts

10. Taking advantage of the time to roast chestnuts, let's make water and oil skin, add 30 grams of sugar to 200 grams of ordinary flour

11. 45 grams of cooking oil

12. Pour in 85 grams of water, stir while pouring, and add a small amount many times

13. Stir with chopsticks until there is no dry powder

14. Knead the dough into a smooth dough

15. Cover with plastic wrap and let stand for 30 minutes

16. Now start making puff pastry, add 50 grams of cooking oil to 110 grams of flour

17. Stir until there is no dry powder, and knead the dough with your hands

18. Seal the noodles for 30 minutes

19. Take out the roasted chestnuts, peel them after cooling them slightly, and then pound them into chestnut puree with a rolling pin, add an appropriate amount of sugar and stir evenly, and then use your hands to round the ball, and divide it into 16 points

20. Take out the awakened dough and roll it into long strips

21. Divide into 16 small agents of equal size

22. Cover with plastic wrap to prevent the dough from drying

23. The puff pastry is also kneaded into long strips and divided into 16 dough agents of equal size

24. Rub each small agent round for later use

25. Take a water-oil skin dough and press it flat with your hands, put it on the puff pastry, wrap it up like a bun, and pinch the seal tightly

26. Take out a dough agent, close it up, press it flat with your hand, and roll it into a cow's tongue shape with a rolling pin

27. Just roll it up from one end like this

28. Then press it flat again, and roll it out into the shape of a cow's tongue as well

29. Use the same technique to roll up from one end

30. Take out the first prepared agent and roll it into a round sheet

31. Put on the finished chestnut filling, wrap it up like a bun, press it slightly flattened, and tidy it up

32. Turn on the electric baking pan over medium heat and preheat it in advance, brush with a thin layer of oil, and put the finished chestnut cake into the electric baking pan

33. Prevent the root chopsticks from being flattened, close the lid and burn for 3 minutes

34. After 3 minutes, open the lid and turn it over, close the lid and then burn

35. Open the lid and turn it over repeatedly, and then burn it for 3 minutes, and the whole process takes 9 minutes

36. The surface of the chestnut shortbread is crispy, and it is cooked like this, and it can be put on a plate and out of the pot

Without an oven, you can easily make crispy chestnut cakes at home, with golden appearance, soft and sweet chestnut filling, crispy to slag, low sugar and low oil are healthier