Chestnut harvest season is coming, autumn teaches you to make chestnut crisp, caramelized crispy crust, delicate filling, you also come one.
Go outside to buy too far and have to wait, it is better to make it at home, when you want to eat it, you can make it, and now the chestnut is the delicious powder of the glutinous sticky.
Divided into three steps (1) filling (2) oil skin (3) oil crisp, the operation is simple and practical, the key me and children also love to eat.
Chestnut puff pastry
Here's how:
1. Two pounds of chestnuts, wash with water, use a knife to open a hole from the middle, put into the rice cooker, add water to cook, fish out over the cold water, peel off the shell to go, the pulp and 500 ml of milk poured into the crusher to beat into a paste.
2. Pour the mud into the pot, add sugar, corn oil 100 grams each, maltose 50 grams, stir-fry evenly, the longer the time will form a clump, do not stick to the pot non-stick spoon, give it cool, and then take out a small ball, roll into a ball, put in the refrigerator for half an hour, chestnut filling is ready.
3. Oil skin: 250 grams of flour, 60 grams of lard, an appropriate amount of sugar and water, stir into a dough, crisp: 100 grams of low gluten flour and 30 grams of lard, grasp and mix evenly, cover with plastic wrap for 30 minutes.
4. Knead them into small pieces, wrap them in puff pastry and seal them in oil, roll them into thin slices with a rolling pin, roll them into round strips, repeat the previous action from the other direction, and seal them with plastic wrap for 15 minutes.
5. Knead it again, roll out into a dough skin, put the chestnut filling inside and wrap it well, put the oil in the pot to heat it, put it in and fry it, both sides of the golden brown, it takes about half an hour to fry.
So my chestnut puff pastry is ready, mille-feuille crisp, fluffy and soft taste, if you also like it, collect it and try it.
I'm Xiao Deng, see you next time.