Chestnut Paste

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

by Dongying Xiaoyingzi

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

Make a very delicious Chinese snack "Chestnut Paste Cake". The chestnut paste was made for mooncake yolk pastry last fall and it was kept in the refrigerator. Chestnut is a good thing. The rich unsaturated fatty acids, vitamins and minerals contained in chestnuts can prevent and treat hypertension, coronary heart disease, arteriosclerosis, osteoporosis and other diseases. It is a good nourishing product for anti-aging and prolonging life. 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 myself is 100% pure and moderately sweet, so you don't have to worry about anything except hard work.
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 and fragrant teeth! "

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 oil-water separation.

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. Remove the upper layer of plastic wrap and put on a chestnut filling

14. Lift the plastic wrap and push forward to wrap the stuffing and close the mouth

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

16. 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.

17. Use a hard scraper to cut the noodles into small pieces of about 2 cm, put them into the baking tray, and brush the egg yolk twice evenly.

18. Dip with sesame seeds

19. Preheat the oven 5 minutes in advance. Bake at 190°C and 170°C for 20 minutes until the meringue is colored.

20. Take it out and let cool

21. Finished products are boxed and stored

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, adjust the temperature 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.