The season of chestnuts is coming~ In addition to sugar-fried chestnuts, you might as well try this new way to eat creative dim sum! Dense sweet potato puree + golden chestnut filling, a bite of the super cute chestnut head shape, full of sweet taste in the mouth, the whole family will do it together on holidays!
Material:
Yellow sweet potato (steamed) 400 grams
Glutinous rice flour 275 grams
Corn flour 35 grams
1.5 large spoons of sugar
1 tsp salad oil
Water to taste
200 grams of fresh chestnuts
Unsalted butter 100 grams
Whipped cream 50ml
Salt a pinch of salt
Sauces:
Chocolate sauce 150ml
Whipped cream 15ml
50g chocolate chips with fresh milk
Method:
1. Steam the fresh chestnuts for 50 minutes until soft, take them out and put them in the conditioning machine, then add fresh cream, salt and butter to puree them together, and ice them for later use.
2. First peel the sweet potato, then cut it into small pieces, steam it for about 20 minutes, and mash it after getting out of the pot.
3. Then drain the steamed sweet potato, then put it in a basin, then add glutinous rice flour, sugar, corn flour, water, salad oil, stir well, and then knead it into a non-sticky hand.
4. Take a 15g sweet potato dough, flatten it and spread it out, then put in an appropriate amount of chestnut puree, and gently pinch out the sharp corners of the top of the chestnuts after closing. Steam the finished product for about 8~10 minutes.
5. Finally, dip the steamed chestnut golden cake into 1/3 of the chocolate sauce at the bottom, and then wrap it in chocolate shards.