【Chestnut Cake】 Autumn Limited Afternoon Tea! As soon as you knead it, the fragrance is ridiculous

Use dark biscuit puff pastry as a shell, white sesame seeds as a color auxiliary, and then brush the upper layer of egg yolk liquid, as soon as it is baked, the sugar-fried chestnuts will call out "brother" when they see it~ With the dense chestnut puree inside, the thick aroma exudes from the inside out, which can not only fool the eyes, but also the nose. When making it, you only need to knead the color of the puff pastry in place, and this chestnut will be inseparable. I made the color with brown sugar and cocoa, which is natural and healthy and has its own aroma. By the way, the color will be lighter than the original dough after baking, if your cocoa powder is weak, remember to add 2g more~ I used chestnut paste for the filling (the recipe is written in the tips at the end of the article), and by the way, I added some almonds and pistachios to enhance the fragrance in it, which tasted dense and grainy.

Ingredients

Servings:8pcs

Puffpastry:

Butter 35 g

Brownsugar 15 g

Condensedmilk 20 g

Salt 1 g

Wholeegg 35 g

Cakeflour 100 g

Cocoapowder 3 g

Bakingpowder 1 g

Filling:

Chestnutpuree 80 g

Nuts 30 g

Garnish

Whitesesameseeds Appropriateamount

Eggyolkliquid Amount

Cooking Instructions

Make the filling first and set aside: pour 80g of pureed chestnuts and 30g of chopped nuts into the basin, mix well

, I use chopped almonds and chopped pistachios here, you can use what you like
Next, make puff pastry: 35g softened butter, add 15g of brown sugar and 20g of condensed milk and stir well (if there are small lumps in brown sugar, it doesn't matter, it will slowly melt in subsequent operations)
Add 35g of whole egg liquid in batches, stir well, and absorb each time before adding the next one!
Sift in 100g of cake flour, 3g of cocoa powder, 1g of baking powder and 1g of salt,
Cut and mix well thoroughly, and then wear gloves to knead the dough into a dough

, remember to cover the plastic wrap and do a good job of moisturizing, otherwise it will be easy to crack
Next, knead a piece of puff pastry (25g) into a ball, and then roll it into a thin slice of about 3mm.
Wrap about 18g of filling
Close the mouth, form a triangle with a round pier, and glue white sesame seeds to the tail!
The prepared "chestnuts" are placed on a baking sheet and brushed with egg yolk liquid
Put it in a preheated oven, bake at 150Â°C for 25min
As soon as the chestnuts are heated in the oven, the aroma will be hidden and overflow, and the little friends will go into the kitchen from time to time to take a look, for fear of missing it!
The head of the chestnut brushed with egg yolk is shiny and shiny, and the tail is made of sesame seeds to make a rough and uneven appearance, and the shape is completely similar to that of real chestnuts.
Biting down hard, the fragrance of cocoa first hit the mouth for a while, followed by the mellow aroma of chestnuts~
The outer skin is crispy, the inner filling is sweet but not greasy, and the dense texture is very fascinating.
The nuts are fragrant and grainy, and with the sesame seeds like aroma bombs, they will explode from time to time, which is simply a feast for the senses of taste and smell!