Chestnuts
By VicentaLakin
There's gonna be a good soufflé. It's called wheat。
Recipe Recommendations
- low-gluten flour 80g
- Yanmen Qingqing Buckwheat Powder 20g
- Chestnut stuffing 375g
- eggs one
- soft white sugar 30g
- condensed milk 45G
- ghee 17g
- maltose 2g
- baking soda
- sweetening
- roast
- half an hour
- ordinary
Steps for Chestnuts
1
(b) The placement of eggs and sugar in containers, which are heated and evenly mixed with water
2
(b) Smash and then add refined milk, sodium and malt sugar and continue to mix evenly
3
(b) Small sodas and water mixed into melted eggs, which were mixed before being poured into the egg, and then sifted with low-banded powder and high-shell barley from the geese door, evenly mixed
4
(b) Packing the noodles with a shampoo and freezing them in the fridge for 30 minutes
5
(a) noodles are removed, with a small amount of low-banded powdered and split into 15 g of pasta
6
chestnuts split into 25 g a little ball
7
(b) Placing the pasta into a skin of appropriate size, wrapping it into a chestnut, and then rounding it
8
Chestnuts on their surfaces are brushed with egg yolk, with a small amount of sesame, a preheated oven of 180 degrees, and baked for 15 minutes
9
It'll be good if you take a bite of wheatChestnuts Make Tips
The geese are purified, finely finely polished, finely fine, savory, spicy and fragrance, and truly “nose, fine” food。