Chestnut Paste

Name: Chestnut Paste
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g butter; 40g Whole egg; 50g Powdered sugar; 145g Low-gluten flour; 40g Almond powder; 350g Chestnut puree; 1 piece Brush the liquid egg yolk; a little Black and white sesame

by Xiaoyingzi Gourmet

4.6 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

The taste of this one-bite crispy snack with chestnut puree really complements each other, and it’s not an exaggeration to use the crispy scumming fragrance!
The chestnut is cooked and roasted, and the skin is beaten to stir-fry the chestnut paste, which is made through multiple processes. The fragrance is dense and melts in the mouth. It is a high-end ingredient to make Chinese dim sum. The chestnut paste on the market is expensive, but it is too sweet and greasy. The chestnut paste made by yourself is 100% pure and moderately sweet, so don’t worry about anything except the hard work.

Ingredients

Chestnut Paste

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

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

3. The butter is softened at room temperature and added with powdered sugar

4. Send until the color is whitish

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

6. Each time it is added, it must be beaten until it is completely integrated and then added again to avoid separation of oil and water.

7. Add the sifted powder

8. Stir evenly with a spatula without dry powder

9. Wrap the dough in a long strip with plastic wrap and put it in the refrigerator for 1 hour

10. Divide the refrigerated dough and chestnut puree into 5 pieces each weighing 70 grams, and knead them into strips about 20-25cm in length.

11. Put a piece of plastic wrap on the work surface, take a piece of dough and put it on top

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

13. Put a chestnut filling

14. Lift the plastic wrap and push forward

15. Wrap the filling and close the mouth

16. Rub it again to make the thickness of the dough even

17. The stuffed dough can be placed in the refrigerator freezer for 30 minutes to shape, which is convenient for later cutting, or it can be cut directly

18. Use a hard scraper to cut the noodles into small pieces of about 2 cm

19. Arrange into the baking tray, brush the egg yolk twice evenly

20. Dip with sesame seeds

21. Preheat the oven 5 minutes in advance, and bake at 190°C and 170°C for 20 minutes until the pastry is colored

22. Take it out and let cool

Tips:
Xiaoyingzi's words:
1. Butter is easy to soften at room temperature. Put a piece of plastic wrap on the work surface, which is good for shaping
2. The stuffed dough is placed in the refrigerator freezer for 30 minutes to shape, and the cut pieces are tangible and look good.
3. If the upper and lower fires of the oven cannot be controlled separately, the temperature should be adjusted to 180 degrees for baking
4. Clever use of cling film, the pie crust will automatically wrap the filling during the process of lifting and pushing, which is fast and does not touch your hands