Chestnut nut puff recipe-Chinese Food-best chinese food recipes-cooking food

Step3:Reheat. Use a rubber scraper or wooden spoon to stir continuously. Let the water evaporate. Stir until the color of the pot is no longer white. After leaving the fire, add the egg liquid in several times and mix well.

Step4:Stir until there is an inverted triangle when lifting the scraper.

Step5:Flower mounting bag with 1cm flower mounting mouth. Put into puff batter. Squeeze it on the baking tray with oilcloth. Brush a layer of broken egg liquid on the surface. Sprinkle some crushed almonds. Preheat the oven at 180 ℃ and bake for about 25 minutes.

Step6:Cut the roasted puff into two parts horizontally. Slice it upward. Bake for another 58 minutes at 180 degrees.

Step7:Make custard cream sauce. Beat the yolk with sugar until the color is a little white. Add corn starch and mix well. Pour in the boiled milk. Mix well. Filter and return to the pot. Cook over low heat until thick.

Step8:After the sauce is thick, put a small piece of butter and a tablespoon of rum to mix quickly and evenly. Let cool for standby.

Step9:Put the rum custard cream sauce, chestnut cream flavor and fresh milk oil flavor into the flower mounting bag.

Step10:First of all, squeeze the bottom of the floor and smooth it out.

Step11:Then squeeze in the chestnut cream and cream.

Step12:Cover it with puff. Decorate the sides with lots of chopped nuts.

Step13:Chestnut Cream flavoring method: 150g chestnut mud, 30g fine sugar, 100g light cream, and a little cocoa powder, mix the light cream and sugar slightly, then add in chestnut mud. After mixing, stir well again. Because my chestnut cream flavor is lighter, so I Sift some cocoa powder and mix well. Refrigerate the chestnut cream flavor.

Cooking tips:* the nuts for decoration need to be baked 150 minutes in advance for about 12 minutes. They should be dried and chopped for standby. *The low powder should be sifted well in advance. When using, pour all the powder into the boiling liquid at one time. Stir quickly and evenly. *Add the egg liquid into the batter one by one and mix well. The final puff batter should have a glossy surface. Use a wooden spoon or a rubber scraper to lift the inverted triangle. Too thin batter will make the bottom of the puff concave. The shape is flat. If the batter is too thick, the puff will not expand. The volume is small and the skin is thick. So the amount of egg liquid must be appropriate. *The best way to make casserole is to use it now. Do not refrigerate it for a long time. It should be kept within 12 hours. Casserole over 12 hours will gradually lose its flavor. There are skills in making delicious dishes.