Sweet But Not Greasy-----chestnut Puree
1.
Chestnuts cleaned
2.
Put in the pot and add water to submerge the chestnuts and cook for 5 minutes
3.
Peel the chestnut kernels while it's hot
4.
Put the chestnut kernels into the pressure cooker, add water to the chestnuts, then turn to medium-low heat and press for 20 minutes
5.
The pressed chestnuts are mashed into granules with a spoon
6.
Try adding appropriate amount of water to the chilled chestnuts and whipping into a puree with a food processor
7.
Stir the chestnut puree into the pot and stir fry over low heat
8.
When it's a bit sticky, add butter and sugar and continue to fry
9.
Stir-fry the excess water chestnut puree is still a little sticky, continue to fry
10.
When you fry it, there is obvious resistance when you turn it over. The color becomes darker and the pan is not sticky.
11.
The cool chestnut puree is put into an airtight tank and refrigerated for consumption within 7 days
12.
Adding cream to the cake layer is delicious
13.
It can also be frozen and stored in separate portions and thawed at room temperature
Tips:
1. When peeling chestnuts, don’t take out all the chestnuts in the hot pot, cover and peel one by one. 2. It is difficult to make sure that it is difficult to add a proper amount of water when the chestnut puree is beaten. Add a blender to mix smoothly.
3. If there is idling during the mixing process, remove the mixing cup and shake the chestnut puree hanging on the wall of the cup without adding water.
4. Reduced the amount of butter in order to make the original taste of chestnuts more fragrant
