Chestnut Paste with White Skin

Overview

Trust is a living feeling, trust is also a noble emotion, and trust is a bond that connects people. A little story that happened to me. Because I was too young, I didn’t have much memory of it. Later, I only learned about the story when I heard my mother tell it. The first time I ate white pastry, I was fascinated by the sweet and crispy taste. Every week I would go to a supply and marketing cooperative in town to buy a few. Once I went to town with 50 yuan and bought a white pastry. The price seemed to be 30 cents. In an era when popsicles only cost 1 cent, 50 yuan is really worth it. The boss was stunned at first and asked me where the money came from. Then he took the money and led me 3 miles to my home and handed 50 yuan into the hands of my parents. My parents were very touched by the behavior of the boss whom they had never met before. Not all businessmen are honest, and not all businessmen are untrustworthy.

Tags

• baking
• all-purpose flour
• butter
• cake flour
• ripe chestnuts
• soft white sugar
• warm water
• cheese
• water

Ingredients

Steps

1. 1 Make chestnut puree first: peel the chestnuts after they are cooked.

   

2. 2 Chop it up and put it in a food processor.

   

3. 3 Add water.

   

4. 4 Beat until pureed.

   

5. 5 Put the chestnut puree into a non-stick pan, add the sugar and stir-fry.

   

6. 6 Add cheese and butter and continue to stir-fry.

   

7. 7 Stir-fry until it can be held into a ball. The chestnut puree is ready. Take it out and let it cool for later use.

   

8. 8 Then make chestnut shortbread: weigh all-purpose flour, low-gluten flour, sugar, warm water, chestnut puree, and butter.

   

9. 9 Mix the water-based dough and the pastry into a ball. The softness and hardness of both should be about the same.

   

10. 10 Divide the water dough and pastry into seven equal portions.

    

11. 11 Flatten the watery dough and wrap it in puff pastry.

    

12. 12 Close the mouth, the technique is similar to making glutinous rice balls. Place the seam side down, cover with plastic wrap, and let rise for ten minutes.

    

13. 13 Use a rolling pin to roll it out.

    

14. 14 Roll up from top to bottom, cover with plastic wrap, and continue to rise for ten minutes.

    

15. 15 Rotate the dough roll 90 degrees and roll it out again along the long side.

    

16. 16 Roll up from top to bottom, cover with plastic wrap and let rest for ten minutes.

    

17. 17 Fold the dough roll in half and flatten.

    

18. 18 The chestnut puree is also divided into seven equal portions, each portion is 30 grams.

    

19. 19 Wrap in the filling and close.

    

20. 20 Put it into the baking pan with the seam side down, flatten it gently with your hands, dip it in red food coloring with chopsticks, and decorate the shortbread.

    

21. 21 Use hot air at 180 degrees in the middle of the ACA oven for about fifteen minutes.

    

22. 22 Thousand-layer meringue can be broken by blowing and is as thin as cicada wings.

    

23. 23 The cookies are like chewing the moon, with crispy and sweet fillings in the middle.