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The method of "crisping off the slag" of the chestnut crisp is very simple, the outside is soft and the inside is soft, and you want to eat it when you look at it

The method of "crisping off the slag" of the chestnut crisp is very simple, the outside is soft and the inside is soft, and you want to eat it when you look at it

There are still a few days to go to 2021, this time is really fast, as if in the blink of an eye, the end of the year, I don't know what everyone has gained this year, I want to say, after experiencing 2020, everyone's biggest harvest should be health, this year let us understand, as long as health is a small thing, of course, a healthy body can not be separated from a healthy diet, and healthy eating habits.

The method of "crisping off the slag" of the chestnut crisp is very simple, the outside is soft and the inside is soft, and you want to eat it when you look at it

If you are interested in cooking, you can pay attention to my account, every day will teach you to make food, there are some ingredients to share the nutritional value, but also teach you some small methods of diet therapy, very practical, today to share with you is a delicious dessert, chestnut crisp. It is also my child's favorite snack.

The method of "crisping off the slag" of the chestnut crisp is very simple, the outside is soft and the inside is soft, and you want to eat it when you look at it

Winter is the season to eat chestnuts, a time to this time the streets of sugar fried chestnuts are always mouth-watering, each loop too much can not help but buy a few pounds, go home and eat with the family, chestnuts this small nut we can not underestimate, the nutritional value is very high, this is also a native Chinese nuts, the earliest origin is China, thousands of years of history.

The method of "crisping off the slag" of the chestnut crisp is very simple, the outside is soft and the inside is soft, and you want to eat it when you look at it

Chestnuts contain protein, inorganic salts, and carotene. And a variety of trace elements, not only can be eaten raw can also sugar fried or made into a pastry, are very delicious, the following will teach everyone to do crispy chestnut crisp, the method is actually very simple, do a good chestnut crisp look at it want to eat, everyone also try it together.

【Dishes】: Chestnut puff pastry

【Ingredients】: Chestnut 150 g, milk 160 g, sugar to taste, butter 1 piece, water oil skin material: medium gluten flour 250 g, edible oil to taste, sugar 15 g, boiling water to taste, crispy material: low gluten flour 110 g, edible oil to taste, egg yolk to taste

【Cooking steps】:

1: Prepare the chestnuts first, then cook them and peel off the shells of the chestnuts, put them in a blender, then pour in 160 grams of milk and beat them into chestnut puree for later.

The method of "crisping off the slag" of the chestnut crisp is very simple, the outside is soft and the inside is soft, and you want to eat it when you look at it

2: Add a small piece of butter to the pan, then pour the chestnut mud into the pot, add the right amount of sugar, and then stir-fry with a spatula until it is dry, it is not very sticky.

The method of "crisping off the slag" of the chestnut crisp is very simple, the outside is soft and the inside is soft, and you want to eat it when you look at it

3: Mix the water and oil skin and the puff pastry together to make the water oil skin and the oil crisp, and then roll out into the shape of a pancake, spread the water and oil skin on the bottom, and the oil puff pastry on the top.

The method of "crisping off the slag" of the chestnut crisp is very simple, the outside is soft and the inside is soft, and you want to eat it when you look at it

4: Then fold the two sides to the middle, pinch tightly and relax for 10 minutes.

The method of "crisping off the slag" of the chestnut crisp is very simple, the outside is soft and the inside is soft, and you want to eat it when you look at it

5, the time is up to roll, then fold, relax, and roll out again.

The method of "crisping off the slag" of the chestnut crisp is very simple, the outside is soft and the inside is soft, and you want to eat it when you look at it

6, repeat twice, and finally roll into a long roll, when rolling it is best to tighten a little, and then split into 10 small agents of equal size.

The method of "crisping off the slag" of the chestnut crisp is very simple, the outside is soft and the inside is soft, and you want to eat it when you look at it

7. Take out one and flatten it on your hand, then wrap the chestnut filling inside and squeeze it tightly.

The method of "crisping off the slag" of the chestnut crisp is very simple, the outside is soft and the inside is soft, and you want to eat it when you look at it
The method of "crisping off the slag" of the chestnut crisp is very simple, the outside is soft and the inside is soft, and you want to eat it when you look at it

8, after all done slightly flattened, and then the top brushed with egg yolk liquid, and then sprinkled with a layer of sesame seeds, sent to the oven, 180 degrees baked for about 30 minutes, the time to take out, so that the crispy chestnut crisp is ready.

The method of "crisping off the slag" of the chestnut crisp is very simple, the outside is soft and the inside is soft, and you want to eat it when you look at it

【Cooking Tips】:

1, chestnut filling add milk, the taste is particularly good, the taste is very delicious, you can try.

2, the chestnut itself is a little sweet, we should pay attention to the amount of sugar when putting in.

[Copywriter]: MuHai Food King Chef

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