This chestnut clam is highly recommended by me. Its taste is very layered, crisp and rich buttery suede, smooth chestnut filling, light chestnut cream, every bite makes people feel uncomfortable. Don't miss the children's shoes that like chestnuts!
First make a suede. Pour the flour, salt, and sugar into a large bowl and mix well. Cut the butter into small pieces (do not soften) and pour into the flour mixture.
Pinch it by hand repeatedly to completely blend the butter and flour.
The smooth flour shows the state of coarse corn flour.
Add the egg yolk and cold water and mix with a spatula to make it a dough. Place the kneaded dough on the plastic wrap for half an hour (if it is made at a higher temperature, place the dough in the refrigerator and let it stand).
The settled dough is divided into two parts. One of them was cut open on a chopping board with dry flour to form a circular sheet having a thickness of about 0.3 cm.
Place the dough into the die and pinch it to fit the edge of the die.
Use a rolling pin to cut off the excess dough.
Use a fork with a small hole at the bottom of the suede. Then lay a cut piece of oil paper and put some beans or clean stones (to prevent the squid from simmering when the rind is baked). Put in a preheated oven at 190 ° C and bake for about 15 minutes until the suede turns into a golden brown color (do not bake to golden brown). Take off the oil paper and beans.
Then look at the practice of chestnut filling. Fresh chestnuts are cooked and peeled (there are also peeled chestnut kernels in the supermarket, which are generally sold as snacks and can be bought directly).
Pour chestnut kernels, egg yolks, granulated sugar, Nestle milk, Nestle whipped cream, and low-gluten flour in the chestnut filling ingredients into the mixing cup of the cooking machine.
Use a cooking machine to make a delicate mud, and the chestnut filling is ready.
Pour the chestnut filling into the baked crust, put it back in the oven warmed up at 175 ° C, bake for 20-25 minutes, observe the chestnut filling, and when it is roasted and fully solidified and bulged, it can be baked. The chestnuts after the release are cooled and ready for use.
Finally, make chestnut cream. Pick up the chestnut kernels, rub in the screen, and use a little force to make the chestnut kernels pass through the screen and become a very delicate chestnut. You can also use a tool such as a spoon to help press the chestnut kernels and make it pass through the screen faster.
Slowly turn 50 grams of chestnut kernels into chestnuts (this is a relatively time-consuming step, but you can get a very delicate and delicious chestnut. Fortunately, only 50 grams of chestnuts are needed in the recipe).
Then send a light cream. Pour 50 grams of Nestle whipped cream into a small bowl and use a whisk to send it at high speed (because the weight is small, use high speed directly, and you will be able to send it quickly. When the texture has appeared, turn to low speed to avoid excessive transmission. The degree of clear lines of the lines can be stopped.).
It has been sent to the extent that it can maintain a standing pattern.
Pour the chestnuts into a large bowl, add the powdered sugar, and whipped with the eggbeater, while adding the remaining 50 grams of whipped cream, whipped until smooth and delicate.
Mix the whipped cream with the chestnut and mix it evenly with a squeegee from the bottom.
After mixing thoroughly, the chestnut cream is ready.
A good whipped cream, squeezed into the chestnuts with the mouth of the brown garland shown in the picture.
Draw a line of chestnut cream from the outside.
In a circle, it has been squeezed into a high hill. After being squeezed, put a chestnut kernel on the top for decoration, then sprinkle a little chestnut, and the chestnut scorpion is finished.
1. Some children's shoes used to say that Nestlé's whipped cream is not very good. From the perspective of so many Nestle whipped cream I have used recently, it is very good to send, and it is very stable after being sent. In addition, Nestle whipped cream is preserved at room temperature before it is opened (this is not the same as other brands of whipped cream), but it must be placed in the refrigerator to a sufficient low temperature (about 4 °C) before it can be sent, so it is generally When we mentioned that when it was whipped cream, it was the whipped cream that was chilled by default. Don't send good whipped cream for a long time at room temperature, otherwise it will be turned off (any brand of whipped cream is the same). Therefore, this chestnut 挞, after doing a good job, is also to be placed in the refrigerator. 2, the production of this chestnut 挞, suede and chestnut stuffing is actually very simple, not much effort. The most time-consuming may be the production of chestnuts. Passing the chestnut kernel slowly through the sieve to get the delicate chestnut, although the trouble is a bit, the taste is not to say, much better than buying ready-made chestnut mud. 3, Meng Brown's mouth is the most commonly used decorative tool for making chestnut desserts. If you have noticed, you will find a lot of chestnut desserts, which are decorated with such lines. If you don't have this flower mouth, you can also cut a small hole directly at the front end of the garland, and use a thin line to repeatedly squeeze and finally form a pattern. However, this is quite time consuming. 4, the chestnuts are good, eat the same day, the taste is the best. Put it in the refrigerator for about 1 day.