Chestnut Crisp

Name: Chestnut Crisp
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Chestnut kernels; 150g (chestnut) Sugar; 30g butter; 250g (water oil leather) High-gluten flour; 150g (puff pastry) Low-gluten flour; 100g Vegetable oil; 2g yeast; 3g salt

by Beauty every day

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Chestnuts invigorate the spleen and invigorate the qi, warm the intestines and stomach. They are dried fruit varieties with higher carbohydrate content, which can supply more heat energy to the human body and help fat metabolism. No wonder everyone likes to eat roasted chestnuts in winter, it seems to have a certain warming effect

Buy back some fresh peeled chestnuts and boil them to make a chestnut crisp, which is crispy and delicious for all ages"

Ingredients

500g Chestnut Kernels
150g (chestnut) Sugar
30g Butter
250g (water oil leather) High-gluten Flour
150g (puff pastry) Low-gluten Flour
100g Vegetable Oil
2g Yeast
3g Salt

Chestnut Crisp

1. Wash chestnuts and set aside

2. Boil in water and soften

3. Puree with a food processor

4. Put the butter in the pan

5. Add sugar and stir well

6. Pour the chestnut puree and stir-fry slowly

7. When there is no moisture in the stir-fry, the chestnut paste filling is ready

8. Prepare high-gluten flour and low-gluten flour to make shortbread and watery oily skin

9. 250 grams of high-gluten flour, add 10 grams of oil, 2 grams of yeast powder, 2 grams of salt, add 90 grams of water to knead the expanded state, Serve water and oily skin