Chestnut Paste with White Skin

Overview

I really like all kinds of snacks made with chestnut puree, especially this chestnut paste cake. Thousand-layer meringue is as thin as a cicada's wing and can be broken by a blow. The homemade chestnut puree is sweet but not greasy. One bite is full of happiness. The taste is beyond comparison with many other products on the market. I don't like the special smell of lard, so I used butter instead of lard, and the shortening effect is also very good. Sweet shortbread, paired with a cup of slightly bitter coffee, is the perfect choice for afternoon tea.

Tags

• baking
• afternoon tea
• all-purpose flour
• butter
• chestnut
• clear water
• cream cheese
• low gluten flour
• soft white sugar
• warm water

Ingredients

Steps

1. 1 Peel the chestnuts after they are cooked.

   

2. 2 Add appropriate amount of water into a food processor and puree the chestnuts.

   

3. 3 Place chestnut puree in a non-stick pan, add sugar and stir-fry.

   

4. 4 Add butter and cream cheese and continue to stir-fry over medium-low heat. Need to stir constantly to avoid burning the pot.

   

5. 5 Fry until it can form into a ball.

   

6. 6 Weigh out all other ingredients.

   

7. 7 And two doughs, one is water-oil dough and the other is puff pastry dough. Let it sit for more than half an hour.

   

8. 8 Divide the water dough and pastry into seven equal portions.

   

9. 9 Roll the dough into a round shape and wrap it around the pastry.

   

10. 10 Turn it shut side down and let it sit for fifteen minutes.

    

11. 11 Roll the dough into a shape of beef tongue.

    

12. 12 Roll up from top to bottom and let rest for fifteen minutes.

    

13. 13 Place the dough lengthwise with the seam facing up and roll it into a long strip.

    

14. 14 Roll up from top to bottom and let rest for fifteen minutes.

    

15. 15 Take a piece of dough and fold it in half, and roll it into a round dough piece that is thick in the middle and thin around the edges.

    

16. 16 Take part of the chestnut puree and divide it into about 25 grams each.

    

17. 17 Wrap the dough in chestnut puree and close gently.

    

18. 18 With the mouth facing down, gently press it flat with the palm of your hand. Decorate with food coloring.

    

19. 19 In the middle rack of the oven, heat the air at 180 degrees for about 18 minutes.

    

20. 20 Thousand layers of puff pastry, as thin as cicada wings, can be broken by blowing.

    

21. 21 The cookies are like chewing the moon, with crispy and sweet fillings in the middle.