Chestnut biscuit

Chestnut biscuit

Introduction:

"Can chestnuts be used for biscuits? I don't think I've seen it. I searched the Internet casually, but I didn't find many. There are not many recipes to refer to. Just combine the peanut biscuits of Mr. Meng and Jun Zhi and make a chestnut Biscuit by yourself. With the practice of cutting biscuits, you don't have to rush to bake them on the same day. You have to reshape them the day before and bake them the day after. It's a lot easier. "

Production steps:

Step 1: Materials

Step 2: soften the butter and add sugar

Step 3: beat with an egg beater

Step 4: add the eggs and beat well

Step 5: pour in the chestnuts,

Step 6: stir evenly

Step 7: mix baking powder and low gluten powder and sift into chestnut paste

Step 8: mix well

Step 9: shape it into 1.5-2 cm thick strip, wrap it with plastic wrap, and put it into the refrigerator to freeze until hard

Step 10: take out and cut into 0.6-0.8 cm pieces

Step 11: put in the baking tray

Step 12: put in the oven, middle layer, 180 degrees up and down, bake for 15-20 minutes

Step 13: the surface is golden

Materials required:

Low gluten powder: 80g

Egg: 15g

Butter: 65g

Mashed chestnut with sugar: 55g

Powdered sugar: 40g

Baking soda: 1 / 4 teaspoon

Note: chestnut paste is obtained by rolling and sieving cooked chestnuts. I like biscuits larger, which can be made into strips with a diameter of 2.5cm. When putting them into the baking tray, pay attention to leaving proper spacing

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet