Chestnut Paste Pastry|栗子酥

Yummy chestnut pastry! I ate two at a time!

Ingredients | 材料 :
  • Yield: 8 numbers | 8 件
160g  Bread flour | 高根麵粉
  40g  Cake flour | 低根麵粉
    3g  Salt | 鹽
  15g  Caster sugar | 糖
  10g  Unsalted or salted butter | 無鹽或有鹽牛油
  25g  Egg | 雞蛋
    8g  Milk powder | 奶粉
    4g  Yeast | 酵母(依士)
100g  Warm water | 溫水
300g  Chestnut paste | 栗子泥 : (Steps | 做法)

Fat Layer |  酥芯 (夾心) :
80g  Unsalted or salted butter, chilled | 無鹽或有鹽牛油,冷凍

Steps | 做法:

  1. 焗爐以180~200°C預熱。
  2. 參照酥皮麵糰製作至完成二次摺疊冷藏,用擀麵棍輾薄麵糰成長方形,約20cmx32cm。用刀切去四邊使有層次感及方便做形。平均切割成8件,底8cm高10cm。
  3. 短邊向自己,沿四邊1cm掃上蛋液,中間放上栗子泥,將三份一麵糰覆蓋栗子泥,繼續覆蓋,邊位用手輕按,收口向下。
  4. 造形麵糰放在已塗油的焗盤,蓋上保鮮紙,作最後發酵約40分鐘約2~2.5倍大。
  5. 麵糰上掃上蛋液。放入已預熱至180~200°C的焗爐內,烘焗約15~20分鐘至表面呈金黃色。取出放架上待涼。
  1. Preheat oven to 180~200°C.
  2. Refer to Making Puff Dough until after 2 rounds of 3-fold chilling, roll dough to 20cm by 32cm rectangle. Cut 4 sides until even. Cut into 8 rectangles, 8cm base, 12cm height.
  3. With the shorter side facing you, egg glazing 4 borders by 1cm, put some chestnut paste in the middle, fold the farther side into middle covering the paste, continue folding the same direction. Use hands to firm up all sides. Seam at bottom. Make up the rest.
  4. Put the dough on baking tray with baking parchment, cover it with plastic wrap, for final fermentation for about 40 minutes till 2~2.5 times bigger.
  5. Gently brush the surface with egg glaze.  Bake in 180~200°C preheated oven for about 15~20 minutes. Remove from oven and cool on rack.

*Tips | 心得 :
  • 可以用蕃薯泥、紅豆蓉或巧克力片代替栗子泥。
  • May choose to substitute the chestnut paste with sweet potato paste, chocolate chips or red bean paste.

Related posts | 相關食譜 :

Chestnut Bread
Muscovado Bread with Chestnut
Chestnut Roll
Chocolate Croissant
Sweet Potato Pastry
Apple Pastry
Curry Potato Pastry

Pastry Puff

French Croissant