Good Things Happen to The Crisp, Called Buckwheat Chestnut Crisp

Name: Good Things Happen to The Crisp, Called Buckwheat Chestnut Crisp
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 80g Low-gluten flour; 20g Yanmen Qinggao Buckwheat Flour; 375g Chestnut filling; 1 piece egg; 30g Soft white sugar; 45g condensed milk; 17g butter; 2g maltose; 1.3g baking soda

by Tips for Yanmen Qinggao Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Good things happen to the crisp, called buckwheat chestnut crisp

Ingredients

Good Things Happen to The Crisp, Called Buckwheat Chestnut Crisp

1. Put the eggs and soft white sugar into the container, heat in water, and stir evenly;

Good Things Happen to The Crisp, Called Buckwheat Chestnut Crisp recipe

2. After stirring, add condensed milk, ghee, and maltose, and continue to stir evenly;

3. Mix the baking soda with water and stir until it melts, pour it into the egg liquid that was evenly stirred before, then add the sieved low-gluten flour and Yanmen Qinggao buckwheat flour, and mix well;

4. Wrap the dough with plastic wrap and put it in the refrigerator for 30 minutes;

5. Take out the dough, add a little low-gluten flour, mix well, and divide into 15g noodles;

6. Divide the chestnut filling into 25g small balls;

7. Roll the dough into a suitable size skin, wrap it with chestnut filling, and then round it;

8. Brush the surface of the chestnut pastry with egg yolk, sprinkle a small amount of sesame seeds, preheat the oven to 180 degrees, and bake for 15 minutes;

9. Good things will happen to a bite of buckwheat chestnut pastry!

Tips:
Yanmen Qinggao buckwheat flour is lightly ground and finely milled and processed. The flour is fine, the taste is delicious and mellow, and the wheat flavor is strong. It truly achieves "the nutrition of coarse grains and the taste of fine grains".