How to make chestnut cake, how to make chestnut cake How to make chestnut cake

Some time ago, I was obsessed with watching the family drama "Xijing Story", starring Zhang Guoqiang, Chen Xiaoyi and other characters, in order for a pair of children to go to college well, so they also came to Xijing, set up a stall here to sell chestnut cakes, and support a pair of children.

Watching the actors in the TV series eating chestnut cakes, the lazy brother was also hungry and also made this pasta, but I didn't beat the chestnuts into flour, but made them into fillings, which tasted good.

Ingredients: 300g chestnut, 500g flour, 4g yeast, water, 25g oil, 50g milk, 40g sugar.

Method: When buying chestnuts, you can let the boss directly use the machine to knock off the chestnut shells, and clean them with water after buying them. If there are still chestnut shells on the surface that have not been cleaned, you can use a knife to cut them, put them in a pressure cooker, and add an appropriate amount of water to cook.

Pour the flour into a large bowl, add a little white sugar and mix well, melt the yeast with warm water, pour it into a flour bowl, stir into a dough, then knead it into a smooth dough by hand, cover with plastic wrap to rise the dough.

Take out the pressed chestnuts, add a little milk and pour them into a blender to beat into a chestnut paste.

Pour the beaten chestnut paste into the pot, add 25g of oil, 40g of sugar, bring to a boil over high heat, turn to low heat and boil slowly. Until the inside of the pan is thickening, turn it constantly with a spatula or spatula until the chestnuts are boiled into a paste.

Let it cool for a while, and while there is still temperature, knead the chestnut stuffing into small balls for later use.

Remove the dough from the woken up, knead the air bubbles inside the dough, and let it rise for a few more minutes.

Take a small bowl, add 2 tablespoons of flour, pour in hot oil, stir well, and mix into a bowl of puff pastry for later use. (The puff pastry that comes out this way is more convenient and trouble-free.) )

Remove the dough and roll it out into thin slices. Then brush the adjusted puff pastry on the leather and roll up the skin from one section.

Pick by hand, or cut with a knife, and cut the rolled skin into small pieces.

Take a small piece of skin, fold the skin at both ends inside, press it flat, and roll it into a thin skin with a thick middle.

Wrap the chestnut stuffing you just made in advance, seal it, and flatten the wrapped cake.

When everything is done, brush a thin layer of oil on the frying board, put in the prepared chestnut cakes, and fry them slowly over low heat.

Until the chestnut cake is fried on both sides until it is crispy and yellow, it is ready to come out of the pan and the chestnut cake is ready.

Afternoon tea and breakfast cakes are good, with clear layers, even if they are cool, they will not become hard, and they are best eaten while they are hot.

Tips: Don't make the crust thicker, a thinner will taste better.

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1. Ingredients: chestnuts, flour, lard, sugar.

2. The practice of chestnut filling:

1) Spread out fresh chestnuts to dry for two or three days; Knock a small opening on the back of each chestnut with the back of a knife, boil a pot of boiling water, roll the chestnuts in it a few times, and remove the supercooled water.

2) Peel off the chestnut shell and chestnut coat and remove the chestnut flesh. Put the chestnut meat in a pressure cooker and add a small amount of water to cook until it is well cooked.

3) Beat the cooked chestnut meat into a delicate paste with a food processor, put a little oil in the pan non-stick pan, pour in the chestnut paste and fry dry, and the heat is subject to the fact that the chestnut paste can be kneaded into a ball.

3. The method of pie crust:

1) Ghee: 100g flour, 50g lard and ghee balls.

2) Puff pastry: 250g flour, 60g lard, 15ml sugar, about 80g of boiling water and puff pastry. After the two types of dough are reconciled, relax for about 20 minutes.

3) Roll out the puff pastry into large slices; The ghee dough is placed on the puff pastry and wrapped; The ghee and puff pastry wrapped together are flattened, rolled into large slices, folded in three folds, then rolled out into rectangular slices, then folded three times, and finally rolled into rectangular slices.

4) Roll 5 rolled dough sheets from one long side into a long cylinder and prepare to cut into small pieces.

4. Make chestnut cakes:

1) Roll up the rolled dough sheet from one long side into a long cylinder and cut into small pieces.

2) Flatten the small agent, roll it into a thin round sheet with a thickness in the middle, wrap it with chestnut filling, seal it downward, and press it into a flat round shape.

3) Stuff into the biscuit mold and press out the pattern; Put it in white sesame seeds and roll it and compact.

4) Brush the surface of the chestnut cake with water; Bake at 180 degrees for 20 minutes, turn over and bake for another 20 minutes.

The preparation of chestnut cake is as follows:1. Pour 200g of cooked chestnuts into a food processor and beat them into a fine powder.

2. Put 400g of flour, 5g of yeast powder and appropriate amount of water in a bowl, and form a smooth dough that does not stick to your hands, and let it stand for 20 minutes to ferment.

3. Sprinkle flour on the board to prevent sticking, divide the dough into 6 equal parts, roll it out into a circle with a rolling pin, wrap a chestnut filling, and knead it into a bun shape. Do a smooth run.

4. Seal the mouth downward, flatten it into a pure wax cake by hand, and sprinkle an appropriate amount of black sesame seeds on the surface.

5. Pour oil into a frying pan, heat over low heat, put in the chestnut cake and burn, and brush the surface with oil.

6. Sear until golden brown on both sides, remove from the pan.

The recipe for chestnut cake is as follows:

Ingredients: 200 grams of chestnut puree, 70 grams of wheat flour, 40 grams of brown sugar.

Excipients: appropriate amount of water, appropriate amount of oil.

1. Cut the chestnuts with a knife when cooked, slowly dig out the chestnut meat with a spoon, put it into a fresh-keeping bag, and press it into a puree with a rolling pin.

2. Pour the wheat flour into the chestnut puree.

3. Add a little water to the brown sugar and mix well to form a non-granular brown sugar water, and pour the brown sugar water into the flour.

4. Use chopsticks and mix the dough into a moderately soft and hard dough (do not pour all the water at once, add it depending on the softness and hardness of the dough) and the good dough, cover it with plastic wrap and let it rise for 30 minutes.

5. The batter that has been proofed is more supple and delicate, of course, if there is not enough time, this step can also be omitted.

6. Put a little oil in the pan without sticking, scoop up a spoonful of chestnut paste with a spoon after heating, drip vertically on the electric baking pan, cover the lid, and fry the cake.

7. Put on a plate, and the chestnut cake can be made.

1. The ingredients are ready, very simple, chestnuts, salt, the ratio of the two is 1:1 by weight, and a spoonful of sugar.

2. First wash the chestnuts, and then use a sharp tool to cut the chestnuts pp, the depth is about 5mm, and the length should exceed the pp. It's important to note this, and don't be lazy!

3. Boil the iron pot dry, pour the salt in, and pour in the chestnuts that have been drained at the same time, be sure to put the chestnuts when the salt is cold!

4. Stir-fry slowly, pay attention to make the chestnuts evenly heated, otherwise the raw and cooked will be inconsistent, and some chestnuts will be burnt.

5. After a few minutes, you can see that the chestnuts are slowly rising like kernels.

6. So speed up the frequency of stir-frying, so that the salt particles that were previously stuck to the chestnut shell slowly detached, and the salt color gradually darkened.

7. At this time, add a spoonful of sugar, pay attention to add it slowly, and sprinkle it evenly.

8. After the sugar is added, the salt grains begin to be sticky and gradually turn black, and at the same time, the sugar is caramelized, and the burnt fragrance is overflowing, which makes it feel like fried chestnuts with sugar on the roadside, right? At this time, you need to keep stir-frying quickly and insert the spatula from the bottom of the pan to ensure that the caramel does not stick to the bottom of the pan.

9. Stir-fry until the salt is no longer sticky, turn off the heat, cover the lid and let it simmer for a while to ensure that the chestnuts are ripe and the aroma of caramel penetrates into the chestnuts, and then use a colander to drain out the chestnuts.

The shell of the chestnut can be easily peeled off (you know why you cut it with such a long knife edge), and the chestnut meat is moistened with a little salt, which makes it taste sweet and good for snacks or sake!

Precautions 1, first of all, it is stated that chestnuts are **, and they should also be considered dangerous goods.

2. The chestnut must be cut at the thick part of the tail skin, the depth is not less than 5mm, and the length should exceed the entire thick skin, which can effectively prevent ** and make the chestnut shell easier to peel.

3. Soak the chestnuts in water for a while before frying, which can effectively prevent water loss and avoid the meat being dry and hard.

4. Put the chestnuts in the pot when the salt is cold, heat them gradually, and stir-fry them constantly during the whole process to make the chestnuts evenly heated. Local heat can scorch chestnuts and may cause**.

5. Sugar can be left out, of course, it will be more fragrant and more sugar-fried chestnuts.

6. Collect and save the salt after it is cooled and preserved, and you can use it again next time.

7. During the frying process, the temperature is very high, pay attention to burns!

The chestnuts are steamed, peeled, and the peeled ripe chestnut meat is crushed into chestnut puree, then flour and water are added and blended.

Materials. About 50 raw chestnuts.

Appropriate amount of white sugar.

Lard to taste. Flour to taste.

Cooking oil to taste.

Steps. 1.Cooked chestnuts are also fine, but they are raw at home, so you can only roll one more step! Friends who buy ripe chestnuts can start directly from step 4!

2.The chestnut is split in half from the middle, boil some boiling water, and you can pass the chestnut! Turn off the heat when the water is boiling, put the chestnut difference in boiling water, soak it for 2-3 minutes, remove it, and then you will find that the chestnut skin has become very easy to peel!

3.Put the peeled chestnuts in the pot and steam!

4.Crush the cooked chestnuts, add white sugar, put more if you like sweet, and put less if you don't like them, but don't forget that the chestnuts themselves are a little sweet! Add lard, not too much, it's not good for the body! Just stir well!!

5.To make chestnut cakes, you need to mix them with two sides, so that you can make the kind of crust that is layered and very crispy! No. 1 dough is flour with warm water, and it must be lukewarm, so that the noodles that come out are softer!

6.Divide the noodles and chestnut filling into small camelina in equal amounts!

7.Roll out the No. 1 shepherd's dough, not too thin, wrap the No. 2 shepherd's chestnut, form a dough shape, and seal downward! All the camelina do that!

8.Roll out the 2-in-1 doughnut into long strips and roll it up again! Set aside!

9.Once all the dough is rolled, put it aside in the order in which it was made!

10.Seal the capsule, press it flat, and roll it out into a long strip again!

11.Roll up the noodles again and set aside, in the same order as before!

12.Stand the rolled up dough on the board, press it hard, and the force should be slightly biased when you exert it, so that there will be such layers of layers! And roll it out!

13.Wrap the chestnut dough in a pie crust and it's still ball-shaped!

14.It's still sealed face down, you have to seal your mouth well, don't show your stuffing! Then flatten it a little bit! Sprinkle with sesame seeds and you're done! Look, I made 24 of them!

15.Brush the bottom of the electric baking pan with a layer of oil, put the cake in, my electric baking pan is heated up and down, so the top is also brushed with some oil! I don't count how long it takes, you can poke it with chopsticks, and if the pie crust is crispy, it can be out of the pot!

16.Look, this is the finished product! Sweet and delicious! Don't drop it when you eat! (^y

17.The mobile phone is not clear, and it is really layer by layer in one bite!

Typical practice. 1.Prepare the ingredients.

2.Chestnut shelling.

3.Put the shelled chestnuts in a crisper bag and roll them out with a rolling pin, and it is better to sift them.

4.Weigh glutinous rice flour, corn starch and chestnut flour into a large pot.

5.Beat the eggs into the shell, melt the sugar with warm water, add it slowly, and stir it into a non-granular slurry.

6.Take the pan, boil until it is 50% hot, put an appropriate amount of oil, turn down the heat, pour the slurry in, and shake the pot constantly to avoid sticking to the bottom.

7.Flip and fry over low heat.

8.Fry well and allow it to cool slightly, pour it into the cutting board and cut off the leftovers, then cut the cross.

9.Serve and serve.

Materials. Stir-fried chestnuts with sugar 500g all-purpose flour 500g milk 200ml oil 120ml

1 egg 100g white sesame seeds

Steps. 1 First add 400g of flour and a little oil, stir and add water to form a dough, put it in the bread maker to start the dough key and dough for 30 minutes, and then start the dough button to make dough for an hour.

2 Then use the remaining 100g of noodles, add the remaining oil and oil dough, and put it in a basin to stand.

3 Stir-fry chestnuts with sugar, peel and add milk, put in a food processor and puree until set aside.

4 Take out the water dough and roll it out to wrap the oil dough, roll out the round and fold it again and again, roll it into thin strips and divide it into 16 small agents, take a small agent and roll it round and wrap it with chestnut filling, and flatten it with your hands into balls.

5 Brush the chestnut cake with egg wash.

6 Sprinkle with a generous amount of sesame seeds and place in a baking sheet.

7 Bake in the preheated oven at 190 degrees for 25 minutes, and add tin foil to the top for fear of burning sesame seeds.

Chestnuts are still going to be steamed.