Making a very tasty Chinese snack with a bite of chestnut flour.It was made last autumn for making mooncakes, but it didn't last long, so it was frozen in the refrigerator.Chestnuts are a good thing, the rich unsaturated fatty acids and vitamins and minerals contained in chestnuts, can prevent hypertension, coronary heart disease, atherosclerosis, osteoporosis and other diseases, is a good nutrient for anti-aging and prolonging life.It is cooked in a multi-step process to make a paste made from the skin of the chestnut, which is thickly cooked, and the entrance is made of chestnut.It is used to make Chinese desserts as a high-end ingredient, and it is expensive to buy it on the market, but it is too sweet.It's 100% pure, moderately sweet, and you don't have to worry about anything but effort.It's a little bit of cheese, but it's a little bit of cheese, and it's a little bit of cheese, and it's a little bit of cheese.

WHAT YOU NEED

Ingredients

100 grams of butter
50 grams of flour
40 grams of whole eggs
145 grams of low-fat flour
40 grams of almond flour
350 grams of chestnut paste
One egg yolk
A little black and white sesame

How TO MADE A bite of chestnuts

Steps 1 to 4

1. 100 grams of butter, 50 grams of sugar powder, 40 grams of whole eggs, 145 grams of low-fat flour, 40 grams of almond flour, 350 grams of chestnut paste, brushed on the surface, 1 egg yolk, a little black and white sesame

2. Low-fat flour mixed with almond flour

3. Butter softened at room temperature with sugar powder

4. Send to color white

Steps 5 to 8

5. Add the scattered whole egg juice twice.

6. Each addition should be done to achieve complete fusion and then added again to avoid oil and water separation.

7. Added screening powders

8. Mix with a scraper evenly without dry powder

Steps 9 to 12

9. The dough is wrapped in a preservative film and stored in the refrigerator for one hour.

10. After cooling, the dough and the chestnut paste are divided into five 70-gram weights, each of which grows to a length of about 20-25 cm.

11. Lay a film on the operating table and put a dough on top.

12. Cover with a preservative and knead the dough into slices

Steps 13 to 16

13. Remove the top coating and put a chestnut filling on it.

14. Raise the preservative film forward to wrap the filling and close the mouth

15. Rub again to even the thickness of the skin.

16. The wrapped dough can be stored in the refrigerator for 30 minutes, which makes it easier to cut afterwards, or it can be cut directly.

Steps 17 to 20

17. Use a hard scraper to cut the noodles into small pieces of about two centimeters, put them in the oven, and brush the egg yolk twice evenly.

18. Spotted with sesame

19. Preheat the oven five minutes in advance, lower the heat to 190 degrees and bake at 170 degrees for 20 minutes, until the skin turns brown.

20. Take it out and let it cool.

Steps 21 to 24

21. Finished box preservation

Handy cooking tips

　　The butter is easy to soften at room temperature, and the operating table is covered with a preservative film, which is conducive to molding.2. The wrapped dough is kept in the refrigerator for 30 minutes, and the small pieces are cut and sold physically.3. If the fire in the oven cannot be controlled separately, the temperature is adjusted to 180 degrees.4. The clever use of a preservative film allows the cake to be filled automatically in the process of being pushed forward, quickly and without touching it.