Chestnuts
By VicentaLakin
It's been a month since Mid-Autumn. Do you have any extra moon cakes left in your house? It's too much to freeze in the fridge, and it's too much to wrap a moon cake, so today we're going to show you a way to consume the rest of the moon cake pie, a delicious and cute Japanese snack -- chestnut buns. Although it is called a bun, it is not a bun of our usual staple foods, nor a fermentation, but rather a roasted Japanese snack and a kind of fruit. In many bakeries in Japan, there are this kind of roasted fruit made out of chestnuts and white bean sand, and it is shaped into chestnuts, but mostly original. I replaced some of the flour with cocoa powder, and the color was more like chestnuts. Smelt of skin, sweet inside, very good. It has lower sugar and oil content and lower sweetness than ordinary broad-sized mooncakes. You can eat it when you're done. You don't have to wait for oil. Let's see how it works. (8 units per 50 grams)
Recipe Recommendations
- unsalted butter 20 grams
- powdered sugar
- whole egg liquid 30 grams
- low-gluten flour 90 grams
- cocoa powder 5 grams
- Eat baking soda 3 grams
- white bean paste 80 grams
- Li Rong 160 grams
- Chestnuts boiled with nectar
- egg yolk a little
- water a little
- sweetening
- baking
- half an hour
- senior
Steps for Chestnuts
1
Prepare all kinds of material。
2
Smash butter, sugar powder and egg fluid and melt the insulated water。
3
A mixture of low-banded powder, cocoa powder and small soda is sifted in groups and placed in freezer face for one hour。
4
While the face is covered, the chestnuts and the chestnuts are mixed, each 20 gram and the white bean sands every 10 grams。
5
I'll wrap it in white bean sand and rub it in groups。
6
The skin is then divided into 20 grams each, and white bean sands and chestnuts are wrapped in round pancakes。
7
Putting a pack of chestnut buns on the 12th chain of cooks without sticky chestnut cake molds, flat on the surface。
8
Put it in the middle of a pre-heated oven, with 180 degrees of fire up and down, and bake it for 10 minutes。
9
Boiled to a stylish chestnut bun, unbuttoned. Then the yolk (with a little water on the yolk) is evenly painted on the surface and white sesame on the bottom and placed in the oven。
10
Put it back in the oven, then fire 180 degrees, and bake for about 10 minutes。Chestnuts Make Tips
1. The aim of the egg yolk is to increase the brightness of the skin, more like the taste of the chestnut skin. If you're in trouble, you don't have to brush it. You can bake for 20 minutes. 2. The white bean sand and chestnuts I use are the remains of the moon cake. If you've got a five-ton or something, you can use it. Mooncakes are easier to make ash than roasted, with low moisture content and not easily swollen when baked。