Instruments
5 eggs, 90 grams of low gluten flour, 50 grams of sugar, 50 grams of oil, 40 grams of milk, chestnuts, butter, 30 grams of sugar.
Practice
1, first do the cake, the eggs open, egg yolk, egg white separate.
2, egg yolks add oil, milk beaten.
3, low gluten flour sieve, add egg mixture, mix well and wait for use.
4, sugar in three parts to the egg white, the egg white whipped.
5, whipped egg white the same powder three times added to the cake batter mix.
6, completely mixed cake batter.
7, baking pan lined with greaseproof paper, the cake batter poured, the oven 160 degrees preheated, upper and lower heat baking 20 minutes.
8, bake the cake at the same time to do the cake filling, the first chestnut cooked.
9, add a little milk into the puree.
10, butter heating melting, add chestnut puree, sugar.
11, medium-low heat stir fry, try to fry dry.
12, baked cake cooled and then in the surface of a few cuts, the roll will be easier.
13, and then coated with a layer of fried and cooled chestnut puree.
14: Roll up, wrap tightly in baking paper and refrigerate for 2 hours.
15, chestnut cake roll is ready.
Two, chestnut red bean buns
Ingredients
Dough material: 50 grams of low gluten flour, 38 grams of soup seeds, 3 grams of dry yeast, 30 grams of granulated sugar, 3 grams of salt, 10 grams of powdered milk, 25 grams of whole egg, 25 grams of butter, 116 grams of water.
Materials for soup seed: 181g high gluten flour, 25g boiling water.
Decoration: Whole egg wash, black sesame seeds.
Natural Forest Red Bean Paste 1 bag (300g).
How to make
1: Mix all ingredients of soup and set aside.
2. Put all dough ingredients except butter into bread machine and knead.
3. After kneading, add softened butter and continue kneading.
4. Knead the membrane, not too thin, the extension stage can be.
5, rounded and covered with plastic wrap fermentation about 30 minutes.
6: Divide the dough into 9 small balls, roll them out and cover with plastic wrap for 15 minutes.
7: Divide 1 bag of chestnut and red bean paste into 9 equal portions.
8: Take one small dough, roll it out, and wrap it with the chestnut and red bean filling.
9: Tighten the seal, roll it out, and arrange it in an Adult Kitchen 9055 gold plate.
10: Start the fermentation mode of PATRICK 5400 oven and ferment until 2 times bigger.
11, after the end of fermentation dough surface coated with whole egg wash, with a rolling pin end dipped in water, then dipped in sesame seeds, gently pressed in the middle of the dough.
12, Patron 5400 oven middle layer 180 degrees up and down or 15 minutes, color in time to cover the tinfoil.
13, out of the mold can be cooled.
Three, chestnut pastry
Instruments
80 grams of flour, 45 grams of hot water, 40 grams of corn oil, 200 grams of natural forest chestnut filling.
Practice
1, water and oil skin dough and shortening dough, the recipe can be made 10 chestnut pastry, I used half of the amount of the recipe, wrapped in plastic wrap, rest for half an hour, standby.
2, filling 20 grams of a, the two dough I made half the amount of the recipe, each divided into 5 parts.
3. Wrap the shortening dough around the oil skin dough and pinch it tightly.
4: Roll out the dough, seam-side down, and let it rest for 15 minutes.
5: Roll out the dough again and let it rest for 15 minutes.
6: Fold in the corners of the pastry to form a round crust.
7: Fill with chestnut filling.
8: Place on a baking sheet and press down a little.
9, preheat the oven 180 °, the middle layer of upper and lower heat can be baked for about 20 minutes.
Four, chestnut kid lollipop cake
Ingredients
100g butter, cocoa powder 20g, 80g of low gluten flour, 80g of granulated sugar, 2 eggs, vanilla chestnut filling 120g, 1g of baking powder, frosting moderate, edible color pencils moderate.
Practice
1, butter fully softened.
2. Pour in all the granulated sugar at once and beat with a whisk at high speed.
3, when the butter color white volume becomes larger in three times pour into the egg, continue to high-speed mixing.
4. Pour in the sifted powder and mix well with a spatula.
5, the cake batter into the mold, and then put the chestnut filling 175 degrees baking 28 minutes.
6: Take the cake out of the mold immediately and let it cool.
7: Insert a paper stick into the body of the cake and put the frosting into a laminating bag.
8, according to personal preference on the cake to decorate, and finally with edible color pencils on the color can be.
5, chestnut cookies
Instruments
Chestnuts 200g, wheat flour 100g, sugar 30g, oil 20g, 1 egg, baking powder moderate.
Practice
1, chestnut shelling.
2, sugar, oil in a basin and mix.
3, beat the egg and stir.
4, add wheat flour, a little baking soda baking powder and stir.
5. Pour in the chopped chestnuts and form a dough.
6. Grease a baking sheet with oil and shape the dough into small balls and place them on the baking sheet.
7: Flatten the dough balls into cookie blanks.
8: Place the baking sheet in the middle of the oven, heat up and down, 170 degrees, and bake for about 18 minutes.
9, baked and ready to enjoy.
Six, milk chestnut cake
Ingredients
200 grams of chestnut meat, 200 grams of milk.
Practice
1, chestnuts with a knife cut a knife, cooked good shelling.
2, into the pot to cook 25 minutes.
3, warm chestnut skin off. First, the chestnut will be held to peel off half of the shell, directly pinch the other half of the shell squeeze, chestnut meat have to fall off, 80% will fall very clean, did not fall off with a spoon to scrape.
4, chestnut meat and milk 1:1 together into the cooker into a puree.
5, pour into the pan over medium heat and stir fry, stir fry until the paste thick, remember to keep stirring, will be paste bottom.
6, can hang on the spatula without dripping, turn off the fire.
7, completely cooled down the ball, made their favorite shape can be.
Seven, butterfly bean flower chestnut spuds soft Ou Bao
Ingredients
Dough: butterfly bean flower 10g, hot water 230g, high gluten flour 300g, sugar 30g, yeast 3g, salt 3g, butter 30g.
Spuds: glutinous rice flour 125g, corn starch 10g, milk 180g, sugar 45g, butter 15g.
This is the first time that I've seen a spud in the world, and it's been a long time since I've seen one, but I think that's why it's been a good idea to get one, because I think that's what I'm trying to do. p>Chestnut paste: chestnut 750g, butter 55g, sugar 45g.
Practice
1, soak butterfly pea flower with hot water, let stand until room temperature, drain butterfly pea flower juice 170g.
2, put high gluten flour, sugar, salt, yeast out of the mixing bucket, mix until a coarse film.
3. Add the softened butter and continue to mix on medium speed until a glove film forms.
4: Roll the dough into a round shape, close the mouth and put it into the oven for the first fermentation at 28℃.
5. During the fermentation period, you can make jicama, glutinous rice flour, corn starch, sugar and mix well.
6, and then pour into the milk and stir well, into the steamer, steam 10-15min, no liquid flow is cooked.
7. Add the butter while it is still hot, and knead the butter into the dough by hand or with a spatula.
8. Knead the dough until it is smooth, and then knead it until it comes out of the film.
9: Ferment until double in size, then poke holes in the center with a finger dipped in flour.
10: Take out the dough, use a rolling pin to deflate it, and divide it into 5 equal portions.
11: Roll out the dough, cover with plastic wrap and let it rest for 10-15min.
12: Wrap the chestnut paste into the chestnut grain, and then use jicama to wrap the chestnut paste well.
13: Take out the dough, roll it out into a circle, turn it over and put the sweet potato on top, pinch it tightly to close the mouth.
14: Place the dough, seam-side down, on a baking sheet and place in the oven for a second fermentation.
15: Ferment until 1.5 times the size, sift high flour on the surface, cut the lines, and then put it into the oven for baking, 180 degrees above and below the heat, * bake for 18-20min (preheat the oven in advance).
Eight, chestnut sandwich chestnut cake
Ingredients
3 eggs, 85g of low gluten flour, 20g of corn oil, 5g of cocoa powder, 70g of sugar, 50g of water, chestnut kernels.
Practice
1, mix the low gluten flour and cocoa powder, sieve and set aside.
2. Beat the eggs in a large bowl, add all the granulated sugar, add about 50° hot water, and beat with a whisk at high speed until the eggs are smooth.
3, will be high-speed beating until the egg white thick, whisk lift, drop the egg has obvious lines do not disappear, insert a toothpick upright not fall, change to low-speed beating for a minute to remove large bubbles, see the egg become fine and smooth on the good fight.
4, mixed with milk, corn oil, stirring until emulsified white, into the hot water standby.
5. Pour the low gluten flour and cocoa powder into the beaten egg mixture, and mix well.
6: Drizzle the emulsified oil and water mixture along the sides of the bowl and mix well. Preheat oven to 175°, top and bottom. Fill a piping bag with the batter and place a piece of cooked chestnut into each of the molds. The chestnuts will sink to the bottom, but that's okay, there will be a layer of batter underneath, and the finished product won't leak out of the chestnuts.
7, the mold into the middle of the oven, 175 ° upper and lower heat bake for about 15 minutes, with a toothpick, toothpick surface clean, the cake is baked, remove the baking sheet, immediately take off the mold.
Nine, two-color chestnut floating island
Ingredients
A: white bean paste 100g, egg yolks 1, on the new powder 12g.
B: red bean paste 100g, egg yolks 1, on the new powder 12g
C: 2 egg white, on the white sugar 15g, the right amount of honey beans, the right amount of chestnuts.
Practice
1, add red and white bean paste into egg yolk respectively and mix well.
2, add on the new powder, egg white whipped, add the sugar in 2 times.
3, egg white divided into 2 parts, take out one of the egg white in 3 times were added to the batter 1 and 2, the first fully mixed, the last two slightly.
4, the mold lined with greaseproof paper, the first red batter poured into the mold, sprinkled with honey beans (dense a little), chestnuts, and then poured into the original color batter.
5. Put the mold into a steamer with the lid wrapped in a cotton cloth. Steam for about 10 minutes on high heat, then 10 minutes on low heat, turn off the heat, and remove from the pot and invert to cool.
Ten, chestnut cake
Ingredients
Low gluten 85g, 65g sugar, 85g butter, baking powder 2g, salt 1g.
Practice
1, melt butter over water.
2, add sugar and salt to the eggs.
3, stir to melt, do not over stir.
4, low gluten flour and baking powder sieve, stir well, do not over mix.
5. Add butter and mix well.
6, put the batter into a laminating bag and squeeze into the mold.
7, into the preheated oven in advance, 160 degrees baked 30 minutes.