Dessert made of chestnuts

food

5 eggs, 90g low-gluten flour, 50g sugar, 50g oil, 40g milk, appropriate amount of chestnuts, appropriate amount of butter and 30g sugar.

working methods

1, make a cake first, open the egg, and separate the yolk and protein.

2. add oil to the egg yolk and beat the milk.

3. Sieve the low-gluten flour, add it into the egg mixture and mix well for later use.

4. Add the white sugar to the protein three times, and the protein will be sent away.

5. Add the same powder into the cake batter for three times and stir well.

6. Completely mixed cake paste.

7. Pad the baking tray with oiled paper, pour in the cake paste, preheat the oven 160 degrees, and bake for 20 minutes.

8. Make cake stuffing while baking the cake, and cook the chestnuts first.

9. Add a little milk and mash it.

10, the butter is melted by heating, and chestnut paste and white sugar are added.

1 1, stir-fry over low heat and dry as much as possible.

12. When the baked cake is cold, it will be easier to roll up by cutting a few knives on the surface.

13, and then coated with a layer of fried chestnut paste.

14, rolled up, wrapped with scones and oiled paper, and refrigerated for 2 hours.

15, the chestnut cake roll is ready.

Second, chestnuts and red bean buns

food

Dough materials: low-gluten flour 50g, Tang Zhong 38g, dry yeast 3g, fine sugar 30g, salt 3g, milk powder 10g, whole egg liquid 25g, butter 25g, water 1 16g.

Tang Zhong material: high-gluten flour 18 1g, boiled water 25g.

Surface decoration: proper amount of whole egg liquid and a little black sesame.

Natural Zhi Lin red bean stuffing 1 bag (300g).

working methods

1. Mix Tang Zhong materials and let them cool before use.

2. Knead all dough materials except butter in the bread machine.

3. After kneading, add softened butter to continue kneading.

4, rub out the film, not too thin, expand the stage.

5. After rounding, cover with plastic wrap and ferment for about 30 minutes.

6. Divide into 9 small doughs, roll the plastic wrap and relax 15 minutes.

7. Divide 1 bag of chestnut and red bean stuffing into 9 parts for later use.

8. Take a small dough, roll it out and wrap it with chestnuts and red beans.

9, tighten the seal, round, and put it in the 9055 gold plate in the school kitchen.

10 and Patrice 5400 ovens start the fermentation mode, and the fermentation quantity doubles.

1 1. After fermentation, the dough surface is coated with whole egg liquid, one end is dipped in water with a rolling pin, and then sesame seeds are dipped, and gently pressed in the middle of the dough.

12, middle layer of patry 5400 oven 180 degrees up and down or 15 minutes, paint and cover the tin foil in time.

13, demoulding and cooling.

Third, chestnut crisp

food

80g of flour, 45g of hot water, 40g of corn oil and 200g of natural forest chestnut stuffing.

working methods

1, water-oil crust dough and pastry dough, the formula can be made into 10 chestnut crisp. I used half the amount of the formula, wrapped it with plastic wrap and let it stand for half an hour.

2, a filling of 20 grams, I made half of the two kinds of dough, each divided into 5 parts.

3. The water-oil skin dough wraps the pastry dough and tightens the mouth.

4. Close the mouth downwards, roll it out, roll it up, and let it stand for 15 minutes.

5. Roll it out again and let it stand for 15 minutes.

6. Fold the four corners of the pastry inward to form a round pastry.

7. Wrap natural forest chestnut stuffing.

8. Put your mouth down into the baking tray and press gently.

9. Preheat the oven to 180 and bake the middle layer for about 20 minutes.

Four, chestnut imp lollipop cake

food

Butter 100g, cocoa powder 20g, low-gluten flour 80g, fine sugar 80g, 2 eggs, vanilla chestnut stuffing 120g, baking powder 1g, appropriate amount of sugar powder and appropriate amount of edible marker.

working methods

1, butter is fully softened.

2. Pour all the fine sugar at one time and beat it at high speed with an eggbeater.

3. When the butter turns white and becomes larger, pour the egg liquid in three times and continue to stir evenly at high speed.

4. Pour in the sieved powder and stir evenly with a scraper.

5. Put the cake paste into the mold, then add 175 degree chestnut stuffing and bake for 28 minutes.

6. Immediately demould the baked cake and cool it for later use.

7. Insert the paper stick into the cake and put the icing in the paper bag.

8. Decorate the cake according to your personal preference, and finally color it with an edible marker.

Five, chestnut biscuits

food

Chestnut 200g, wheat flour 100g, sugar 30g, oil 20g, egg 1, and baking powder.

working methods

1, chestnut shell.

2. Put sugar and oil into a basin and stir.

3. Beat the eggs and stir.

4. Add wheat flour, add a little baking soda and stir.

5. Pour chopped chestnuts into the dough.

6. Coat the baking tray with a little oil and knead the dough into small balls and put them in the baking tray.

7. Press the dough into biscuit blanks.

8. Put the baking tray in the middle layer of the oven, heat it up and down at 170 degrees, and bake it for about 18 minutes.

9. Bake and enjoy.

Six, milk chestnut cake

food

200 grams of chestnut meat and 200 grams of milk.

working methods

1. Cut chestnuts with a knife and cook them well.

2. Cook in the pot for 25 minutes.

3. when the chestnut skin is hot, peel it off. First, peel off half the shell of chestnuts and squeeze them directly with the other half. Chestnut meat will fall off one by one, and 80% will fall off cleanly. Scrape it with a spoon if you don't drop it.

4. Chestnut meat and milk 1: 1 are mashed in a cooking machine.

5. Pour into the pot and stir-fry over medium heat until the mud is thick. Remember to keep stirring, it will paste the bottom.

6, can be hung on the shovel without dripping, turn off the fire.

7, thoroughly cool the ball and make it into your favorite shape.

Seven, butterfly bean curd chestnut potato soft European bag

food

Dough: butterfly bean curd 10g, hot water 230g, high-gluten flour 300g, sugar 30g, yeast 3g, salt 3g and butter 30g.

Mashu: glutinous rice flour 125g, corn starch 10g, milk 180g, sugar 45g and butter 15g.

Chestnut Rong: 750g chestnuts, 55g butter and 45g sugar.

working methods

1. Soak the butterfly bean curd with hot water, let it stand to room temperature, and drain the butterfly bean curd juice 170g.

2. Put the high-gluten flour, sugar, salt and yeast into a mixing barrel and stir until a thick film is formed.

3. Add the butter softened in advance, continue to stir at medium speed, and knead until the glove film comes out.

4. Roll it into a circle, close it down and put it in the oven for the first fermentation at 28 degrees.

5. When fermenting, you can make potatoes first, and mix glutinous rice flour, corn starch and sugar evenly.

6. Pour in the milk and mix well. Steam in a steamer 10- 15 minutes. It will be cooked without liquid flowing.

7. Add butter while it is hot, and knead the butter into dough by hand or scraper.

8. Knead until the dough becomes smooth. If you want to make the potato more q-elastic, you can rub it on the film.

9. Ferment to twice the size, poke a hole in the middle with your finger dipped in powder, and the fermentation is completed without rebounding.

10, take out the dough, exhaust with a rolling pin, and divide the dough into 5 parts.

1 1, roll round, cover with plastic wrap and let it stand and relax 10- 15 minutes.

12, chestnut kernel is wrapped with chestnuts, and then wrapped with potato.

13, take out the dough, roll the dough into a circle, turn it over and put the potatoes, and pinch it.

14. Put it on a baking tray and put it in the oven for secondary fermentation.

15, fermented to the size of 1.5 times, sieved with flour, diced, and baked in the oven. Fire 180 degrees, * bake 18-20min (the oven is preheated in advance).

Eight, chestnut sandwich chestnut cake

food

3 eggs, 85 grams of low-gluten flour, 20 grams of corn oil, 5 grams of cocoa powder, 70 grams of fine sugar, 50 grams of water, and a proper amount of chestnut kernels.

working methods

1. Mix the low-gluten flour and cocoa powder and sieve for later use.

2. Beat the eggs into a large bowl, add all the fine sugar, separate them with hot water of about 50℃, and send them into the egg liquid at high speed with an eggbeater.

3. Beat the egg liquid at high speed until it is white and sticky, lift the eggbeater, and the dripping egg liquid has obvious lines. Insert a toothpick and stand up straight. Beat at low speed for one minute to remove large bubbles, and then beat when the egg liquid becomes fine.

4. Mix milk and corn oil, stir until emulsified and white, and put it in hot water for later use.

5. Pour the low-gluten flour and cocoa powder into the beaten egg liquid and stir well.

6. Pour the emulsified oil-water mixture along the edge of the basin and stir well. Preheat the oven to 175, and fire it up and down. Put the evenly stirred batter into a paper bag and squeeze it into kitchen molds, with a cooked chestnut kernel in each mold. Although the chestnut kernel will sink to the bottom, it doesn't matter, there will be a layer of paste under the chestnut kernel, and the baked finished product will not leak out from the chestnut kernel.

7. Put the mold into the middle layer of the oven, bake for about 175 minutes, and stick it with a toothpick. The surface of the toothpick is clean and the cake is baked. Take out the baking tray and demould it immediately.

Nine, two-color chestnut floating island

food

A: white bean paste 100g, egg yolk 1, fresh flour 12g.

B: red bean paste 100g, egg yolk 1, fresh flour 12g.

C: 2 egg whites, sugar 15g, honey beans and chestnuts.

working methods

1. Add the red and white bean paste to the egg yolk and stir well.

2. Add new flour, stir the egg whites, and add sugar twice.

3. Divide the protein into two parts, take out one part of the protein and add it into the batter 1 and 2 respectively for three times, fully stirring for the first time and slightly stirring for the last two times.

4. Cover the mold with oiled paper, first pour the red batter into the mold, sprinkle with honey beans (dense) and chestnuts, and then pour the primary color batter.

5. Put the mold into a steamer with steam coming out, and wrap the lid with cotton cloth. Steam on high fire for about 10 minute, then steam on low fire for 10 minute, turn off the fire, and take it out to cool.

Ten, chestnut cake

food

85g of low-gluten flour, 65g of fine sugar, 85g of butter, 2g of baking powder and salt1g..

working methods

1, butter is soluble in water.

2. Add sugar and salt to the eggs.

3. Stir until it melts. Don't stir too much.

4. Sieve the low-gluten flour and baking powder and mix well. Don't stir too much.

5. Add butter and mix well.

6. Put the batter into a paper bag and squeeze it into the mold.

7. Bake in a preheated oven at 160 degrees for 30 minutes.

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