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In this season of chestnut fragrance, the best smell is the sweet burnt smell of chestnuts in the streets! Today, Xiao Yilai shares the classic way to eat chestnuts - chestnut crisp. Make your own chestnut crisp, moderate sweetness, one bite at a time, crisp to the slag, not worse than the ready-made taste, come and see how to do it!
Ingredients required:
170 g low gluten flour, 30 g almond flour, 45 g powdered sugar, 1.5 g salt, 120 g butter, 400 g eggs, chestnuts, 60 g sugar, white sesame seeds
Preparation steps:
Step 1: Prepare 170 grams of low gluten flour, 30 grams of almond flour, 45 grams of powdered sugar and 1.5 grams of salt in a bowl, mix well and sift for later.
Step 2: Put the 80 grams of butter softened at room temperature in a large bowl and beat it with an egg beater until the butter begins to turn white; beat an egg (about 50 grams) into the small bowl, stir well and add it to the butter in parts; each time wait until it is mixed well before adding the next time.
Step 3: Pour the evenly stirred egg butter into a sifted flour bowl, stir well with a spatula, then form a ball, and finally wrap it in plastic wrap and refrigerate it for about an hour.
Step 4: Fresh chestnuts are peeled in advance, about 400 grams of chestnut meat, put into the rice cooker, add a little water to cook; after cooking, pour into the wall breaker to beat into a delicate paste (add a little water, the wall breaker can turn on the line); finally pour the beaten paste into the pot.
Step 5: Add about 60 grams of sugar to the pot and stir well; stir until the moisture begins to decrease, then add 40 grams of butter and stir-fry to bring it to a boil; continue to fry until the chestnut puree is dry and dry.
Step 6: Put the fried chestnut filling out and let it cool naturally, naturally let it cool; then divide the ingredients and roll them into strips for later.
Step 7: Take out the refrigerated dough and divide the dough, then roll out the dough with the help of plastic wrap; then put the chestnut filling on the dough and roll it tightly; finally cut off the excess edges and roll the rolled strips into a square.
Step 8: Brush a thin layer of egg mixture on the rolled dough, sprinkle with a little white sesame seeds and press slightly firmly, and finally cut into small pieces with a knife and set them in a baking dish.
Step 9: Heat the oven at 185 degrees Celsius, heat at 175 degrees Celsius, preheat for 10 minutes; then put the baking pan in the oven and bake at the same temperature for 20 minutes, the surface is golden before it can be baked.
Production key points:
1. Powdered sugar and almond flour may have knots, and several powders mixed together must be sieved.
2. Everyone's oven temper is different, the actual temperature and baking time please adjust slightly according to the coloring situation.
The chestnut crisp that comes out of this way, as soon as it enters the mouth, the sweet and sticky chestnut filling turns into a dense powder ball, and the taste is so good that people can't stop. Come and try it, crispy chestnut cakes, and learn never have to go out and buy them again.
The whole process of video production of chestnut crisp in this issue, you can refer to the video production of Kitchen Easy on November 8, 2020, we will see you in the next issue.