Chestnut crisp
Overview
My mother bought a big bag of chestnuts and kept them in the refrigerator. She didn’t eat them much. She roasted chestnuts last time, but there was more than half left. So she cooked them all yesterday, and then pureed the chestnuts and stuffed them into a crispy cake. It tasted particularly good~
Tags
Ingredients
Steps
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The chestnuts are cooked in advance and scooped out with a spoon.
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Put it into the rice cooker and add 80ml of water.
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Select the cooking button.
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When there are five minutes left, add sugar and honey and crush with a rolling pin. (If you have a food processor, you can make the chestnut puree smoother.)
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Shape into two long strips with your hands and place in a plastic bag to prevent them from drying out.
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Soften butter at room temperature and beat with a hand mixer until slightly pale.
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Add sugar and continue stirring.
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Add the egg liquid in three batches and let it be absorbed slowly.
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Sift in cake flour.
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Use a scraper to stir until there is no dry powder and knead it into a ball shape with your hands.
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Place in the refrigerator to rest for one hour.
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Turn out the dough and divide into two dough balls.
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Knead the dough into noodles as long as chestnut strips.
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Roll out the dough and add chestnut puree.
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Tuck it shut and wrap it up.
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Cut into evenly sized pieces.
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Place on baking sheet.
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Apply a layer of egg wash and sprinkle some black and white sesame seeds.
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Preheat the oven to 190 degrees and set the upper and lower heat to 180 degrees for 20 minutes.
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After baking, you can simmer for another five minutes to brown slightly.
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Take it out and let cool completely.
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Let’s eat~
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It’s really delicious~
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A touch of chestnut fragrance~
