If you want to eat chestnut crisp, learn from me, don't use the oven crisp to remove the slag, better than the purchase.
Hello everyone, I am rainbow. Now at this time, it is the season of chestnut harvest, like to eat chestnuts, you can fry chestnuts, stew chestnuts, and what chestnut chicken, you can use chestnuts to make various cuisines. Oh, and a very tasty chestnut food, which is chestnut puff pastry. However, what you buy outside is always unsettling. So, to my relatives, if you want to eat chestnut crisp, you don't have to go out and buy it again, and the wind and rain rainbow today teaches everyone to make it at home. Chestnut puff pastry is made by itself, clean and hygienic, economical and affordable.
You can mix your own fillings, use whatever ingredients you want, and eat whatever flavors you want. The chestnut crisp we made today, there is no special ingredient, as long as there are ingredients at home. Today's chestnut puff pastry is a fuel-efficient and hassle-free delicacy. Stay tuned: then we'll start preparing the chestnuts and the required ingredients.
Production materials:
200 grams of medium gluten flour, 200 grams of chestnut kernels, 2 grams of salt, 30 grams of ordinary flour, 30 grams of cooking oil, 10 grams of honey.
Procedure:
1, first prepare the chestnuts, I am a chestnut cooked in advance, has removed the shell. We need to treat the chestnuts, if there is a wall breaker at home, it is best to hit it with a wall breaker. I don't have it at home, I can only crush it with a rolling pin, or mash it, just to make a lot of trouble. Because this chestnut is time-consuming to mash, we crush it first, and then we put it aside.
2, we are now and noodles, prepare a bowl to add 200 grams of medium gluten flour. If you don't have gluten flour at home, you can also use regular flour. Add two grams of salt to increase the gluten, use about 150ml of warm water and noodles, and stir into dough. Knead into a slightly softer dough and pack in a plastic bag. After waking up for ten minutes, knead again, or in a plastic bag, and wake up for another five minutes. The humidity of the plastic bag is better, and the waking surface is softer.
3, wake up time we grind into powder chestnuts. Because it is relatively dry, it is a bit scattered and not clumpy. Let's put less honey here, which not only plays a role in thickening, but also increases sweetness. If you don't like to put no honey, you can also put milk. Stir well with chopsticks and form 20 grams into a ball of size and set aside.
4: Let's make some puff pastry now and put 30 grams of ordinary flour in the bowl. Pour in 30 grams of hot oil, stir well with a spoon and stir into a dried puff pastry, pictured.
5, after waking up the noodles, special soft, without kneading directly flattened, with a rolling pin to roll out a rectangular, thickness of about 0.5cm cake. Spread with puff pastry and scrape well with a scraper. Roll up from one end and curl up a little harder.
6. Cut into nine equal agents with a knife, and pinch the incisions at both ends of the agent to prevent the flow of puff pastry. Fold the two incisions in half in the middle, hold them down with your thumbs, and pinch them tightly on all four sides toward the middle. Knead the mouth down and relax for ten minutes. Take one of them and squeeze it by hand into a slightly thicker round cake in the middle and thin on all four sides. You can also roll it out with a rolling pin and add chestnut filling. The method of wrapping the bun, the mouth of the bun is tightly pinched downwards. Gently roll out into small round cakes with a rolling pin and loosen with plastic wrap again for 10 minutes. A raw blank is ready, so that the loose raw baked cake is crisp and layered.
7, the electric cake bell is hot, no need to put oil. Place in the cake blank over medium-low heat and turn the dough over about two or three minutes. Burn the noodles again for two minutes, and turn the noodles again, about 5-6 times. Burn for seven or eight minutes, by which time the bread has gradually bulged.
8, already want to crisp, this can be out of the pot plate to enjoy the food. Our chestnut puff pastry is ready. I broke open one, it was really a big filling, crispy skin, especially delicious, like the pro, also make one.
Chestnut Crisp Tips:
1, dear, chestnuts are best broken with a wall breaker, and relatives without a wall breaker can also be crushed like me.
2, the noodles should be softer, and the puff pastry should be mixed and dried, so that it is delicious.
3, if the chestnut is dry, you can put some honey or milk and spice it up.
#板栗酥 #
Well, teachers, thank you for your attention and support, thank you. Also, the original is not easy, the old lady I am almost 70 years old this year, editing and shooting what, compared with young people is still some gap, but also look forward to you dear, more valuable suggestions, we make progress together, I hope you guys point a little attention to it, thank you. Please steal the text of the relatives to raise your hands, the old lady to make a video is not easy, give the old man some living space, thank you very much.