Chestnut puree crisp

Overview

Make a very delicious Chinese snack, chestnut puree and one-bite crispy cake. The chestnut puree was made for making moon cakes and egg yolk cakes last fall and was not used up. It was stored in the refrigerator. Chestnuts are a good thing. The rich unsaturated fatty acids, vitamins, and minerals contained in chestnuts can prevent and treat hypertension, coronary heart disease, arteriosclerosis, osteoporosis and other diseases. They are a good nourishing product for anti-aging and prolonging life. The chestnut paste is made by boiling, peeling, beating and frying the chestnuts through multiple processes. It is fragrant and dense and melts in your mouth. It is a high-end ingredient used to make Chinese snacks. Chestnut puree bought on the market is expensive but too sweet. The chestnut puree you make yourself is 100% pure and has moderate sweetness, so you don’t have to worry about anything else except laboriousness. The flavors of this crispy snack paired with chestnut puree really complement each other. It’s not an exaggeration to say that it’s crispy and tooth-dropping!

Tags

• baking
• old man
• cookies
• afternoon tea
• snacks
• autumn recipes
• spring festival
• almond flour
• black and white sesame seeds
• butter
• egg yolk
• low gluten flour
• whole egg liquid
• chestnut puree
• powdered sugar

Ingredients

Steps

1. 1 100g butter, 50g powdered sugar, 40g whole eggs, 40g low-gluten flour, 145g almond flour, 40g chestnut puree, 350g brush surface, 1 egg yolk, a little black and white sesame seeds

   

2. 2 Mix low-gluten flour and almond flour and sift

   

3. 3 Soften butter at room temperature and add powdered sugar

   

4. 4 Beat until white in color

   

5. 5 Add the beaten whole egg liquid in 2 portions and beat well

   

6. 6 After each addition, beat until completely combined before adding the next time to avoid separation of oil and water.

   

7. 7 Add sifted flour

   

8. 8 Use a spatula to stir evenly without dry powder

   

9. 9 Wrap the dough into a long strip with plastic wrap and refrigerate for 1 hour

   

10. 10 Divide the refrigerated dough and chestnut puree into five 70g portions, and roll each into strips of about 20-25cm length.

    

11. 11 Lay a piece of plastic wrap on the work surface, take a piece of dough and place it on it

    

12. 12 Cover with plastic wrap and roll the dough into a sheet

    

13. 13 Peel off the upper layer of plastic wrap and put a strip of chestnut filling

    

14. 14 Lift the plastic wrap and push it forward to wrap the filling and close the mouth

    

15. 15 Knead the dough again to make the thickness of the dough even

    

16. 16 The stuffed dough can be placed in the refrigerator for 30 minutes to set, making it easier to cut later, or you can cut it directly.

    

17. 17 Use a hard scraper to cut the noodles into small sections of about 2cm, place them into a baking pan, and brush them evenly with egg yolk twice,

    

18. 18 Dip in sesame seeds

    

19. 19 Preheat the oven 5 minutes in advance, bake at 190 degrees and 170 degrees for 20 minutes, until the puff pastry takes on color.

    

20. 20 Take it out and let it cool

    

21. 21 Finished product boxed and stored