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It's chestnut season again, and in addition to sugar-fried chestnuts, there's a small snack made from chestnuts that shouldn't be missed – chestnut crisps. One bite down, the outer skin is multi-layered and soft, the inside is sweet and soft, and the texture of the layers of crispness has conquered the hearts of many foodies! Today Xiao Yi came to share the detailed method of chestnut crisp, take a look at it ~~
Ingredients required:
Chestnuts, corn oil, sugar, maltose 70 g, plain flour, lard, eggs
Preparation steps:
Step 1: Peel the fresh chestnuts, place in a blender and beat to puree (800g), then pour into a pan and stir-fry. Add 50 grams of corn oil to the pan in parts and stir-fry well, until the water in the chestnut puree is reduced, add 30 grams of sugar, fry until thick, add 70 grams of maltose and stir-fry well, fry into a non-stick spatula, let cool and set aside.
Step 2: Make a water oil skin. Prepare 180 grams of ordinary flour in a large bowl, add 60 grams of lard and 15 grams of sugar, wash your hands and grasp them well, then add about 60 grams of room temperature water in batches and knead well, and finally relax in a plastic bag for half an hour.
Step 3: Make puff pastry. Add 180 grams of regular flour to a large bowl, then 95 grams of pork (or 60 grams of corn oil), grab the flour well, and knead the puff pastry as shown in the video. Roll into balls and place in a plastic bag to relax for half an hour.
Step 4: Take out the water and oil dough, directly roll it into strips and cut it into about 18 grams of the agent, and press it flat in the palm of your hand; pull the puff pastry into a small agent of 10 grams, and then wrap the oil puff pastry with oil skin like a bun.
Step 5: Take the first wrapped agent directly rolled into the shape of a cow's tongue, and then rolled up; after all done, take the first rolled agent, roll it again and roll it up; after all the work is done again, still take the first rolled up agent, press it with a rolling pin in the middle, press it in half, and then roll it into a round cake and roll it thin.
Step 6: Roll the sautéed chestnut filling into strips, then cut into small pieces of about 20 grams and roll into rounds. The filling is then wrapped in a rolled dough, wrapped in a tiger's mouth method and placed on a baking sheet.
Step 7: Take an egg yolk and stir it well, then brush it evenly on the wrapped chestnut puff pastry, until the egg mixture is slightly drier, and use a fast knife to draw a cross flower knife on top of the chestnut puff pastry.
Step 8: Preheat the oven at 180 degrees for 5 minutes, then put the baking tray into the middle layer of the oven and bake at 175 degrees for about 30 minutes to get out of the oven.
Production key points:
1. The weight of the puff pastry, water and oil skin and filling can be slightly adjusted according to actual needs.
2. Please adjust the baking time and temperature according to the characteristics of each oven.
For people who like to eat chestnut crisp but do not want to queue, you must try to make it yourself, after all, after learning it, you no longer have to go outside to buy it, and instantly feel that the chestnut crisp on your hand is more fragrant! Come and try it out and enjoy making your own food!
The whole process of video production of chestnut crisp in this issue, you can refer to the video production of Kitchen Easy on September 19, 2020, we will see you in the next issue.