Crispy and flavorful chestnut pie│Brechel

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When you making, refer to time line.
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0:00 intro
00:34 재료 / Ingredient
00:38 사전준비 / Preparation
00:43 파이 크러스트 만들기 / Making pie crust
01:01 밀가루와 버터 섞기 / Mix the flour and butter
01:36 반죽에 물넣고 섞기 / Add water and mix
02:37 휴지하기 / Rest the dough
02:44 절 1회 / First folding dough into 3sections
03:44 3절 2회 / Second folding dough into 3sections
04:17 3절 3회 / Third folding dough into 3sections
04:52 반죽 밀어펴기 / Roll the dough
05:19 10cm 로 재단하기 / Cut into 10cm
06:54 밤아몬드크림 만들기 / Making chestnut almond cream
08:44 성형하기 / Shaping
10:05 달걀물 칠하기 / Spreading egg water
10:13 굽기 / Bake
10:45 아이싱 / Icing
11:14 보관 방법 및 맛있게 먹는법 / How to store it and eat it deliciously
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Today's baking is chestnut pie using chestnuts. I baked it more deliciously with savory chestnut almond cream and marron glace.
I hope you can make this pie which 10 times more delicious than apple pie.
Since pie crust has the same process as apple pie, I edited it using the previous apple pie video.
🌰 Chestnut Pie (14 pieces)
Pie crust
150g Bread flour
150g Plain flour
300g Cold unsalted butter
105g Cold water
6g Salt
Chestnut almond cream
85g Unsalted butter
60g Brown sugar
65g Egg
100g Chopped glazed chestnuts (Marron glace)
85g Almond powder
17g Plain flour
14 Glazed chestnuts (Marron glace)
Egg water
1 Egg yolk
15g Water
Icing
80g Powdered sugar
15g Milk