This is a chestnut without a brown mountain, only the snow covered chestnuts on the top of the mountain. Winter is not greedy. A purely roasted chestnut, you can enjoy the hot, freshly baked crispy sweet! Layered chestnut sauce, with the spread of rum almonds, add a touch of light to the hot sweetness; orange-scented hazelnuts, like the clear air of the winter, let you immerse in In the mellow taste buds, there is a hint of refreshing. Marron Glace, French candied chestnut, is the French people's Christmas and New Year, the unique fruit shared by friends and relatives, and conveys the blessing of wishing each other a wonderful winter. ''Snow' Full of candied chestnuts, plus ''snow top'' candied chestnut, this is the Christmas New Year ~ ~ Happy winter! Formula adapted from "焼き果"
#榛果挞皮黄油Cut small pieces, soften at room temperature
Mix the sifted powder, add the butter and mix it, and pour out the coarse sand
The pile is formed into a crater type, and the egg yolk is placed in the middle. The scraper is cut and mixed into a dough, and the plastic wrap is wrapped for more than 1 hour (waiting for the time of the dough to weigh other materials)
The refrigerated dough is 5mm thick and is inserted into the mold.
Use a fork to fork the hole, pad the oil paper, put the heavy stone
170 ° C, 15 minutes, remove the heavy stone, continue to release in 5 minutes, do not demould, stand at room temperature [* please note Tips 1]
#栗子抹酱栗子泥+栗子蓉 Mixed evenly, you can choose to add water and vanilla essence to moisturize and taste. [Bake time is longer, it is recommended to add water and moisturizing]
#朗姆杏仁填料的奶油切小块, soften at room temperature
Mixing powders other than powdered sugar
Soften the butter + powdered sugar and turn it to white. Add a small amount of egg to the egg solution one by one. [Every time you send it evenly and then add the next egg liquid.]
Add powder to mix
Put a layer of chestnut sauce on the bottom of the sputum, spread it with candied chestnuts, squeeze the almond filling until it is 8 minutes full, and then spread the surface with sugared chestnuts.
160 ° C, 45 minutes baked, demoulded, brushed into rum, let cool
#橙香达克瓦兹Roasted almond filling time preparation Dakwaz: protein added three times to add sugar
Mix the powder with the meringue, grind the orange dander and mix it twice.
Test the bottom of the cool almond filling, and apply a layer of chestnut sauce on the surface (to be smoothed, then you can squeeze the Kawaz better)
Squeeze the flower pocket with a round flower mouth, put in the Dakwaz batter, and extrude the pattern on the raft
Sprinkle a thin 2-layer powdered sugar oven on the oven, 160 ° C (here I used the cheese oven), 20 minutes, cool off (the middle of the way enough to cover the tin foil, to prevent the color too deep)
Decorated with candied chestnut and candied orange peel
[Candy orange peel see recipe: https://www.xiachufang.com/recipe/102185654/ ]
1. The original method is: After the Tapi is put into the mold, directly squeeze the almond filling, spread the chestnuts, and bake directly at 160 ° C for 30 to 40 minutes. This finished product is more crisp, but it will be a bit crispy. Broken, and the crispness of the suede is not easy to maintain for too long. Please refer to which baking method to use. 2. When baking the suede, it is convenient to take heavy stones and the suede is not easy to be baked. Tip: Just put it Enter the oil paper cup on the inside of the molded tower skin and put it into the heavy stone baking. (The willow mold is not suitable!) 3. The chestnuts and chestnuts are bought in the finished product. Please pay attention to the French on the package. Do not use the name of the baby written by the seller. In order to prevent the purchase of two cans back; if there is a broken machine at home, it is recommended to make it, and the formula dosage can be directly used 400g.