Name: Chestnut Bun
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 135g Low-gluten flour; 45g Sugar; 15g condensed milk; 1 piece egg; 10g Unsalted butter; 325g White bean paste; 0.5g salt; 2g Baking powder; Some White sesame; Some water; 1 piece yolk; 5g rum

Chestnut Bun

by Dai Daiai Baking

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

When I first saw this dim sum, Xiao Pang thought it was too exquisite. It has a Banjia shape and white bean paste as the filling. This is the gift that can be given repeatedly during holidays. The sweet and crisp taste can be made into your favorite shape when making it, but Xiaopang thinks that the chestnut shape is quite loving.

Chestnut Bun

1. Put the eggs in a clean basin and mix them evenly with a whisk.

2. Add sugar, condensed milk, salt and butter

3. Then use a water-proof heating method to beat with a whisk until it is completely melted.

4. Add the sifted low-gluten flour and baking powder twice.

5. Mix the dough with a spatula, wrap the dough with plastic wrap, and put it in the refrigerator for about 1 hour.

6. Knead the dough into about 20 grams each, and then knead the white bean paste into round balls of about 25 grams each.

7. Use a rolling pin or hand support to press the dough into a flat shape, add white bean paste, and then wrap the dough.

8. Slightly press down on the skin with your hand.

9. Grab the pointed end and make the shape of a chestnut.

10. Dip the other end of the dough into water, drain the excess water, dip some white sesame seeds

11. Put the prepared into the baking tray.

12. Add rum to the egg and stir into egg wine

13. Spread egg wine on the surface of the dough, put it in the oven preheated at 170-175 degrees, and bake for about 15 minutes. (Oven temperature and time are for reference only, according to your own oven)