The chestnut biscuit manufacturing method, the chestnut biscuit manufacturing method

Process: Roasting.

Taste: Sweet.

Calories: Lower calories.

Ingredients: Cooking steps:

1.Ingredients: 80 grams of low-gluten flour, 15 grams of eggs, 55 grams of candied chestnut puree, 65 grams of butter, 40 grams of powdered sugar, 1 4 teaspoons of baking soda The so-called candied chestnut puree is to make candied chestnuts into puree, and its practical original flavor is to cook chestnuts, but it is just to digest candied chestnuts.

2.The butter is softened, add powdered sugar and beat with a whisk. Add the eggs and beat well. Add the chestnut puree and beat well. Mix baking soda with flour and sift into chestnut paste.

3.Mix well, put it on plastic wrap to form a centimeter-thick strip, put it in the refrigerator and freeze it until hard, put it in the night before without worry, and take it out the next day. Cut the small sticks into centimeter-thick slices, put them in a baking sheet, put them in the oven, medium level, 180 degrees above and bottom heat, bake for 15-20 minutes, and the surface is golden brown.

Chestnut puree is the minced chestnuts obtained by rolling and sifting ripe chestnuts.

Be careful to place the baking tray at the appropriate spacing.

Chestnut has the reputation of "the king of dried fruits", and long-term consumption of chestnut has certain benefits for people with kidney deficiency. The chestnut biscuits have a strong sweet flavor and are very delicious.

Tools Raw materials.

moreChestnut (200g).

White sugar (30g).

Wheat flour (100g).

Oil (20g).

Eggs (1 pcs).

Baking powder to taste.

Method steps.

1 9 step by step reading.

Peel the chestnuts and put them in a bowl for later use.

Stir the sugar and oil in a bowl evenly.

Crack 1 egg into a bowl and stir.

Add the wheat flour and baking soda and stir carefully.

Pour in the chopped chestnuts and mix the dough.

Brush the baking tray with oil and roll the dough into small balls and place on the baking sheet.

Flatten the dough ball.

Place in the middle of the oven on a baking tray and bake to 170 degrees for 20 minutes.

The finished product is shown below.

Precautions. Sugar can be added or subtracted according to your own taste.

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The preparation of chestnut cake is as follows:1. Pour 200g of cooked chestnuts into a food processor and beat them into a fine powder.

2. Put 400g of flour, 5g of yeast powder and appropriate amount of water in a bowl, and form a smooth dough that does not stick to your hands, and let it stand for 20 minutes to ferment.

3. Sprinkle flour on the board to prevent sticking, divide the dough into 6 equal parts, roll it out into a circle with a rolling pin, wrap a chestnut filling, and knead it into a bun shape. Do a smooth run.

4. Seal the mouth downward, flatten it into a pure wax cake by hand, and sprinkle an appropriate amount of black sesame seeds on the surface.

5. Pour oil into a frying pan, heat over low heat, put in the chestnut cake and burn, and brush the surface with oil.

6. Sear until golden brown on both sides, remove from the pan.

The recipe for chestnut cake is as follows:

Ingredients: 200 grams of chestnut puree, 70 grams of wheat flour, 40 grams of brown sugar.

Excipients: appropriate amount of water, appropriate amount of oil.

1. Cut the chestnuts with a knife when cooked, slowly dig out the chestnut meat with a spoon, put it into a fresh-keeping bag, and press it into a puree with a rolling pin.

2. Pour the wheat flour into the chestnut puree.

3. Add a little water to the brown sugar and mix well to form a non-granular brown sugar water, and pour the brown sugar water into the flour.

4. Use chopsticks and mix the dough into a moderately soft and hard dough (do not pour all the water at once, add it depending on the softness and hardness of the dough) and the good dough, cover it with plastic wrap and let it rise for 30 minutes.

5. The batter that has been proofed is more supple and delicate, of course, if there is not enough time, this step can also be omitted.

6. Put a little oil in the pan without sticking, scoop up a spoonful of chestnut paste with a spoon after heating, drip vertically on the electric baking pan, cover the lid, and fry the cake.

7. Put on a plate, and the chestnut cake can be made.

Typical practice. 1.Prepare the ingredients.

2.Chestnut shelling.

3.Put the shelled chestnuts in a crisper bag and roll them out with a rolling pin, and it is better to sift them.

4.Weigh glutinous rice flour, corn starch and chestnut flour into a large pot.

5.Beat the eggs into the shell, melt the sugar with warm water, add it slowly, and stir it into a non-granular slurry.

6.Take the pan, boil until it is 50% hot, put an appropriate amount of oil, turn down the heat, pour the slurry in, and shake the pot constantly to avoid sticking to the bottom.

7.Flip and fry over low heat.

8.Fry well and allow it to cool slightly, pour it into the cutting board and cut off the leftovers, then cut the cross.

9.Serve and serve.

Materials. Stir-fried chestnuts with sugar 500g all-purpose flour 500g milk 200ml oil 120ml

1 egg 100g white sesame seeds

Steps. 1 First add 400g of flour and a little oil, stir and add water to form a dough, put it in the bread maker to start the dough key and dough for 30 minutes, and then start the dough button to make dough for an hour.

2 Then use the remaining 100g of noodles, add the remaining oil and oil dough, and put it in a basin to stand.

3 Stir-fry chestnuts with sugar, peel and add milk, put in a food processor and puree until set aside.

4 Take out the water dough and roll it out to wrap the oil dough, roll out the round and fold it again and again, roll it into thin strips and divide it into 16 small agents, take a small agent and roll it round and wrap it with chestnut filling, and flatten it with your hands into balls.

5 Brush the chestnut cake with egg wash.

6 Sprinkle with a generous amount of sesame seeds and place in a baking sheet.

7 Bake in the preheated oven at 190 degrees for 25 minutes, and add tin foil to the top for fear of burning sesame seeds.

Chestnuts are still going to be steamed.

Step 1: Put the ingredients in the oil skin into a basin and form a dough.

Step 2: Cover with plastic wrap and let rise.

Step 3: The puff pastry ingredients are formed into balls.

Step 4: Cover with plastic wrap and let stand for half an hour.

Step 5: This time is the time to prepare the filling. You're just 22 chestnuts like me. Cook in a pressure cooker.

Step 6: Let it cool and take the meat. Crushed.

Step 7<>

Step 8: Mix the sesame powder and chestnut puree together into a ball.

Step 9: Proofed oily skin, knead smooth and puff pastry together. Divide them into 10 small balls equally.

Step 10: Wrap the puff pastry in an oily skin. It's like making buns.

Step 11 is all wrapped and covered with plastic wrap throughout the process. Prevent drying.

Step 12: Roll out the wrapped dumplings into long strips.

Step 13: Roll up from one end.

Step 14: Get all ten ready. Cover with plastic wrap throughout. I'm going to show you a picture for you to see clearly. All without plastic wrap. You must cover it. Proofing again.

Step 15: While the dough is rising, let's divide the filling. Divide the filling into 10 equal portions.

Step 16: Proofed dough roll flattened. Grow strips.

Step 17: Roll it up again. Finish all ten in turn.

Step 18 is all rolled up. Bring in both ends of the rolls.

Step 19: Roll out into a round skin.

Step 20: Wrap the filling like a bun.

Step 21: Shaping is good. Place in the oven. Preheat to 180 degrees. Bake on the middle heat to 170 degrees for 15 minutes, then turn over and bake for another 10 minutes.

Step 22: It tastes better when it is cold, soft and sweet, healthy and additive-free.

Step Method:

Preparation of chestnut filling: 1. Spread out fresh chestnuts to dry for two or three days; 2. Knock a small opening on the back of each chestnut with the back of a knife, boil a pot of boiling water, roll the chestnuts into it a few times, and remove the supercold water; 3. Peel off the chestnut shell and chestnut coat, and take out the chestnut meat.

Put the chestnut meat in a pressure cooker and add a small amount of water to cook until it is well cooked; 4. Beat the cooked chestnut meat into a delicate paste with a food processor, put a little oil in the pan non-stick pan, pour in the chestnut paste and fry dry, and the heat is subject to the chestnut paste can be kneaded into a ball.

Preparation of the crust: 1. Ghee:

100g flour, 50g lard and ghee balls; 2. Puff pastry: 250g flour, 60g lard, 15ml sugar, about 80g boiling water and puff pastry. After the two types of dough are reconciled, relax for about 20 minutes; 3. Roll out the puff pastry into large slices; 4. Put the ghee dough on the puff pastry and wrap it; 5. Flatten the ghee and puff pastry wrapped together, roll them into large slices, fold them three times, then roll them into rectangular slices, fold them three times, and finally roll them out into rectangular slices; 6. Roll 5 rolled dough sheets from one long side into a long cylinder, and prepare to cut the agent.

To make chestnut cakes: 1. Roll up the rolled dough sheet from one long side into a long cylinder, and cut into small agents; 2. Flatten the small agent, roll it into a thin round sheet with a thickness in the middle, wrap it with chestnut filling, seal it downward, and press it into a flat round shape; 3. Stuff into the biscuit mold and press out the figure; 4. Put it in white sesame seeds and roll it and compact; 5. Brush the surface of the chestnut cake with water and bake for 20 minutes, turn over and bake for another 20 minutes.

These pieces can't be put on a baking sheet, so they are fried in a non-stick pan, but I didn't expect it to be more fragrant and crispy than the oven baking, and I will switch to frying next time.

Stir-fried chestnuts in sugar: The first step is to wash the chestnuts first, and then cut the mouths with scissors (scissors are safer). Clamp the scissors on the top and bottom of the chestnut protrusion, hold the chestnut with your hand, and at the same time force the scissors together, you can easily cut the chestnut skin.

When using this method for the first time, you should still be careful and pay attention to safety. We need about 750 grams of chestnuts, followed by a moderate amount of sugar.

In the second step, we soak the cut chestnuts in clean water for 10 to 20 minutes, then take them out and put them in a non-hydroelectric pressure cooker, put two spoons of sugar, cover the lid with a pressure reducing valve, and set it for 12 minutes. The third step is to wait for the pressure cooker to dissipate and there is still a little sugar juice in it, and then leave it on for another minute or two, without a lid, stir-fry, and let the chestnuts collect all the soup.

1. Ingredients: oily skin: 200g of all-purpose flour, 30g of sugar, 60g of corn oil, 80g of water, puff pastry: 130g of all-purpose flour, 90g of corn oil, 1 kg of chestnuts.

2. Oil skin: 200g of all-purpose flour, 30g of powdered sugar, 60g of corn oil, 80g of water.

3. Puff pastry: 130g of all-purpose flour and 60g of oil.

4. Rise separately and into dough for 2 hours.

5. Peel the chestnuts.

6. Blanch it with boiling water to peel it.

7. Pickled chestnuts. Puree with water and add a spoonful of oil.

8. Bring to a boil over low heat, boil until it is well shaped, and you can do it.

9. Prepared materials. 16 oily crusts of 22g each, 16 puff pastry of 12g each15g each with chestnut filling.

10. Press the oil skin and put the puff pastry inside. Heal. Roll it out into a cow's tongue shape. Roll it up. Roll out in the long direction. Roll it up. Allow to rise for 15 minutes.

11. Roll out thin and wrap the filling. Heal. Press flat and place in a baking dish.

12. The middle layer 170 30 minutes, every 15 minutes to turn over the surface is completed.

Materials Required:

Appropriate amount of chestnut, appropriate amount of flour, appropriate amount of baking soda, appropriate amount of baking powder, appropriate amount of white sugar

Step 1: Pour water into the pot, boil the chestnuts and boil them, let them cool after cooking, peel off the skin of the chestnuts, and put them in a food processor to break.

The second step is to prepare the flour, add baking soda, add baking powder, add some water to knead them into a ball, and the third step is to take a small agent, roll it out, add chestnut filling, wrap it, and put it on the baking tray after the fourth step is done, the oven is 200 degrees for 10 minutes, and take it out to cool after baking.

Some time ago, I was obsessed with watching the family drama "Xijing Story", starring Zhang Guoqiang, Chen Xiaoyi and other characters, in order for a pair of children to go to college well, so they also came to Xijing, set up a stall here to sell chestnut cakes, and support a pair of children.

Watching the actors in the TV series eating chestnut cakes, the lazy brother was also hungry and also made this pasta, but I didn't beat the chestnuts into flour, but made them into fillings, which tasted good.

Ingredients: 300g chestnut, 500g flour, 4g yeast, water, 25g oil, 50g milk, 40g sugar.

Method: When buying chestnuts, you can let the boss directly use the machine to knock off the chestnut shells, and clean them with water after buying them. If there are still chestnut shells on the surface that have not been cleaned, you can use a knife to cut them, put them in a pressure cooker, and add an appropriate amount of water to cook.

Pour the flour into a large bowl, add a little white sugar and mix well, melt the yeast with warm water, pour it into a flour bowl, stir into a dough, then knead it into a smooth dough by hand, cover with plastic wrap to rise the dough.

Take out the pressed chestnuts, add a little milk and pour them into a blender to beat into a chestnut paste.

Pour the beaten chestnut paste into the pot, add 25g of oil, 40g of sugar, bring to a boil over high heat, turn to low heat and boil slowly. Until the inside of the pan is thickening, turn it constantly with a spatula or spatula until the chestnuts are boiled into a paste.

Let it cool for a while, and while there is still temperature, knead the chestnut stuffing into small balls for later use.

Remove the dough from the woken up, knead the air bubbles inside the dough, and let it rise for a few more minutes.

Take a small bowl, add 2 tablespoons of flour, pour in hot oil, stir well, and mix into a bowl of puff pastry for later use. (The puff pastry that comes out this way is more convenient and trouble-free.) )

Remove the dough and roll it out into thin slices. Then brush the adjusted puff pastry on the leather and roll up the skin from one section.

Pick by hand, or cut with a knife, and cut the rolled skin into small pieces.

Take a small piece of skin, fold the skin at both ends inside, press it flat, and roll it into a thin skin with a thick middle.

Wrap the chestnut stuffing you just made in advance, seal it, and flatten the wrapped cake.

When everything is done, brush a thin layer of oil on the frying board, put in the prepared chestnut cakes, and fry them slowly over low heat.

Until the chestnut cake is fried on both sides until it is crispy and yellow, it is ready to come out of the pan and the chestnut cake is ready.

Afternoon tea and breakfast cakes are good, with clear layers, even if they are cool, they will not become hard, and they are best eaten while they are hot.

Tips: Don't make the crust thicker, a thinner will taste better.

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