Whirlwind Chestnut Crisps
Combine the fried sachima strands with sugar syrup and press firmly together to form a sweet, crisp, melt-in-your-mouth pastry.
Ingredients
Bread flour (sifted)
Bromine powder
Eggs
Salt
Whole egg powder
Granulated sugar
Glucose syrup
Water
Instructions
1
Mixing dough
Sift the bread flour and form a well, place the bromine powder, eggs, salt, and whole egg powder into the well
2
Step 2
Mix evenly, then add the flour
3
Resting
Knead until the dough develops gluten and the surface is smooth, cover with plastic wrap and let rest
4
Shaping
After resting, repeatedly roll out to a thin sheet about 0.5 mm thick and roll up
5
Step 5
Cut the dough with a knife
6
Step 6
Then cut into strips the size of chives
7
Frying
Fry in oil at 160 °C until light yellow to form sachima strips, set aside
8
Cooking syrup
Mix granulated sugar, glucose syrup, and water together, cook until syrupy
9
Coating with syrup
Pour the cooked syrup over the sachima strips and mix well
10
Molding
Pour into a square mold, press firmly and flatten
11
Cutting
Let stand for 2 hours. Once the syrup has set, unmold and cut into pieces
