Chestnut
By VicentaLakin
Autumn winders are getting colder and their hands are reaching out in their pockets, like to see a warm sun. The yellow leaves were blown up overnight by the autumn wind, everywhere, as if a yellow carpet had been laid. I like autumn because it is a harvest season, during which all years of hard work yield the most. It was inspired by this morning's opening of the beef plate chestnuts, and it was seen in the browsing of the prominent phrase “Crossfall - Beef chestnuts are the best to add”. Watching the fall's end, the frosting of the gas means that the weather is getting cold, and that diet should be careful to provide for the stomach and lungs and to replete the liver. So the beef and the chestnuts have that effect. Let us grasp the abundance of food in the autumn and replace it with energy to nourish our bodies。
Recipe Recommendations
- low-gluten flour 125 grams
- butter 63 grams
- whole egg liquid 35 grams
- steak 150 grams
- cooked chestnut kernels 80 grams
- onion 80 grams
- fresh milk 25 grams
- animal light cream 30 grams
- cream cheese 25 grams
- salt 3 grams
- black pepper a little
- cold water 30 grams
- salty and fresh
- roast
- several hours
- ordinary
Steps for Chestnut
1
Pumpkin material: 63 grams of butter, 125 grams of condensed flour, 10 grams of salt, 2 grams of cool water, 30 grams
2
Leather making: mixed with low-banded flour and butter in containers
3
Squeeze the powder with your hands and mix it into loose particles
4
Combine the whole egg fluid, water and salt and mix it into egg milk
5
Add egg cream to the flour
6
Scratch mix
7
It is then gripped in groups to fully integrate liquids and powders。
8
I'm gonna put the niced noodles in the freezer for an hour
9
Inner material: a steak of 150 grams of onion, 80 grams of champane, with a little salt
10
the time of the loose noodles can be internalized, with steaks and onions cut into particles of 1 cm size, mountains cut to the nuclei and chestnuts cut to pieces。
11
No sticky pot in butter
12
When it melts into beef grains, it's turned to color
13
Put the other contents in the pot for about two minutes
14
Put a little bit of salt on it, and it'll be all right
15
Put a little chubby flour on the board and put the loose pasta on the board. Move
16
It's a round of pies bigger than a pie
17
Put the skin in the palette, press the pressure along the inner circle of the palette, so that the skin and the pied discs don't fall apart. Peak
18
Use the scepter to remove the excess pie
19
A few rows of small holes were inserted in the skin with a fork to prevent the drums from starting。
20
Put a tin sheet of paper on the skin
21
Put a plate of beans in the preheat oven
22
You can make egg cream when you're baked: 25 grams of egg fluid, 25 grams of cream, 30 grams of cream and cheese, 25 grams of black pepper
23
It's good to mix the omelet material and evenly mix it
24
180 degrees medium level for 15 minutes
25
Then the tin paper was removed with the beans, and the fire continued at 160 degrees for about 10 minutes on the surface。
26
Fill the pallets with pie
27
Put some egg cream on
28
At the top, put up the Masurila cheese
29
Send it to the oven at 180 degrees
30
On the surface, the Masurila cheese is covered with a gold-coloured skin so that it can come out。
31
Completed Chart
32
Completed Chart
33
Completed ChartChestnut Make Tips
Xiao Yingzi's Tips: 1. Adding hawthorn can enhance the flavor of the pie, making it more fragrant and delicious. Hawthorn is in abundance this season, but if you don't have any, you can omit it. 2. Choose ready-made fillet black pepper steak; the meat is processed and tender, making it easy to cook. If you use ordinary store-bought beef, it will take longer to stir-fry. 3. The cream cheese and heavy cream used in the egg mixture are leftovers I had from before; I froze them because I was afraid they would go bad or expire. Using them here won't affect the taste. Just take them out to thaw in advance, warm them up, and whisk them into the eggs. 4. Do not soften the butter; take it out of the fridge, cut it into small pieces, and use it directly. If it is hot in the summer, you need to refrigerate it during the process to cool it down.