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