How to make chestnut puree

Main ingredients

550 grams of chestnuts

Seasoning

200 grams of caster sugar

100 grams of butter

Adequate amount of water

Rum

1. Rinse the chestnuts, add water and cook briefly

2. After cooling, remove the shell and get the pulp

3. Put the peeled chestnuts into a cooking cup and grind them into coarse powder

4Add appropriate amount of water , continue grinding to a fine paste

5 Sieve the ground chestnut paste to remove large particles

6. Take a clean pot and pour the sieved chestnuts Paste

7. Pour the entire amount of caster sugar into the pot and cook over medium heat until the caster sugar dissolves

8. Add the butter and stir continuously until it melts into the chestnuts

9. Pour vanilla rum into the paste, turn to low heat, and continue stirring until the water dries up

10. Boil until thick and turn off the heat. The whole process should be heated and stirred to avoid sticking to the bottom of the pot

11. Cool the prepared chestnut puree to about 85 degrees, bottle it, and store it airtight

Cooking Tips

1. The time for cooking raw chestnuts in the pot does not need to be too long. If they are cooked for too long, the shelled flesh will not be granulated and become loose;

2. When grinding chestnuts, The water can be added according to the actual situation. It is suitable for the cooking machine to run easily. It is okay to have more water. It can evaporate during the final cooking process;

3. Pass the polished chestnut paste through a sieve. After sifting, the taste of the finished chestnut puree will be more delicate, you can also ignore this step;

4. The amount of caster sugar can be increased or decreased by yourself. What I made this time is relatively sweet, but It can be stored longer;

5. Vanilla rum, I made it myself by cutting open the vanilla pod and throwing it into the rum to soak. You can use rum or vanilla extract instead, or just ignore it;

6. Stir constantly during the cooking process to avoid sticking to the bottom of the pot;

7. Storage The bottle should be boiled, cooled and dried naturally before use;

8. It should be consumed within a short time after opening the cap;

9. Make 900g of finished chestnut puree from the above materials.