Chestnut Burnt Fruit

Name: Chestnut Burnt Fruit
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 40g Powdered sugar; 10g butter; 23g chocolate; 5g cocoa powder; a little salt; 1/4 teaspoon baking soda; 1/4 teaspoon Baking powder; 5g maltose; 10ml Light cream; 30g Egg liquid; 300g Chestnut paste

by Mom Nini

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

It's the season for eating chestnuts. The soft and slightly fragrant cocoa-flavored skin is matched with the sweet and soft homemade chestnut filling, one bite, and a cup of fragrant tea is a good choice.

Chestnut Burnt Fruit

1. Butter and chocolate heat insulation water melts

2. Add whipped cream, egg liquid, and maltose to melted butter and chocolate

3. Mix low powder, powdered sugar, cocoa powder, baking soda and baking powder and sift

4. well mixed.

5. Sift in low powder and mix well

6. Squeeze it into a ball, wrap it in plastic wrap and let it rest for 10 minutes.

7. Divide chestnut filling into 20 equal parts

8. Divide the loose crust dough into 20 equal parts

9. Take a portion and press into a round cake

10. Wrap a portion of chestnut filling, tighten the mouth to form a drop shape

11. Brush egg liquid on the bottom surface and dip a little cocoa powder

12. It's like this when done

13. Put it in the baking tray, I also made some sesame seeds on the bottom, preheat the oven to 190 degrees

14. Heat up and down, middle level, bake for about 15 minutes

Tips:
Knead the skin of the chestnut filling a few more times until the surface is smooth, so that the filling is easy to crack after the filling.