How to make chestnut pasta, how to make chestnut noodles How to make chestnut noodles

Chestnut is a very delicious food, in addition to sugar fried, stewed chicken and other ways to eat, can also be ground into chestnut noodles, that is, we often say chestnut noodles, method: raw chestnut peeling, washing, drying, go to a special grinding mill to ask someone to help you grind, if the amount is not large, you can also use the grinding function of the household food processor to grind out.

Chestnut noodle nest head:

The most common pastry made of chestnut noodles is chestnut noodles nest head, this pastry is very good to make, with chestnut noodles, cornmeal, white noodles, with an appropriate amount of water, sugar, and into a dough, and then kneaded into a small ball, made into the shape of a nest, steamed in the pot for about 20 minutes, sweet and delicious, suitable for all ages.

Chestnut flour steamed buns:

Chestnut flour steamed buns are similar to chestnut flour wotou, except that some high-gluten flour is used, and yeast needs to be added to make the dough and ferment it, and then steam it in the drawer.

Chestnut dough:

The practice of chestnut dough and chestnut dough nest is not too much, the difference is that some yeast should be added to make it slightly fermented, and then divided into dough, rolled into dough, wrapped in filling, the filling can be salty meat filling, vegetable filling, or bean paste filling, fruit filling and other sweet filling, and then steamed or oven baked are OK, the taste is very good.

Chestnut cake: Chestnut flour, flour, cornmeal plus water, sugar, dried dates, raisins, etc. are mixed into a dough, then divided into small balls, kneaded into a round and pressed into a thin cake, and fried with a cake pan until golden brown.

Chestnut cake: The traditional Beijing chestnut cake is more troublesome to make, to add Beijing cake, hawthorn cake, etc., here is a relatively simple method, that is, the chestnut noodles, add an appropriate amount of water, sugar and sugar osmanthus, stir evenly and pour it into a bowl, steam it in the upper drawer, and then cool it and cut it into pieces, it becomes a delicious chestnut cake.

Chestnut cake: In addition to Chinese pastry, chestnut noodles can also be used in Western pastries, flour, sugar, eggs, baking powder, chestnut noodles, etc. are whipped into a cake batter according to the sponge cake method, poured into the mold, after the shaking plate is debubbled, put it in the oven, and the upper and lower heat is about 160-180 degrees Celsius, 30-40 minutes, and the mold is demolded and cooled.

When I first saw this dim sum, Xiaopang felt that it was too exquisite, with a banjia shape and white bean paste as the filling, and this is the gift that can be given repeatedly during holidays. The sweet and crispy taste, when made, you can make it into your favorite shape, but Xiaopang thinks that the chestnut shape is still quite loving.

Process: Roasting.

Flavors: Other flavors.

Calories: Lower calories.

Ingredients: Cooking steps:

1.Place the eggs in a clean basin and stir well with a whisk.

2.Add the sugar, condensed milk, salt and butter.

3.Then beat with a whisk on a waterproof heat until completely melted.

4.Add the cake flour and baking powder that have been sifted twice.

5.Mix the dough with a spatula, wrap the dough in plastic wrap and put it in the refrigerator for about 1 hour.

6.Knead the dough into about 20 grams each, and then knead the white bean paste into balls of about 25 grams each.

7.Use a rolling pin or hand support to flatten the dough and top with white bean paste, then wrap the dough.

8.Gently press the skin under the skin with your hands.

9.Grab the pointed end and make a chestnut shape.

10.Dip the other end of the dough in water, drain off the excess water and dip some white sesame seeds.

11.Place the finished product in a baking dish.

12.Add rum to the eggs and stir into eggnog.

13.Spread eggnog on the surface of the dough and bake in a preheated oven at 170-175 degrees for about 15 minutes. (The oven temperature and time are for reference only, depending on your own oven).

14.Finished product drawing.

1. Ingredients: 150 grams of cornmeal (fine), 100 grams of soybean flour (fine).

2. Excipients: 50 grams of caster sugar, a little sugar osmanthus, 160-170 ml of warm water.

3. Mix the cornmeal, soybean flour, sugar, and add a little sugar osmanthus.

4. Slowly add warm water, stirring and mixing as you go.

5. Continuously press and knead the dough from all sides to the middle. Wanton clearing.

6. Knead the dough until moist, smooth, soft and firm.

7. Roll the mixed dough into strips and cut it into small pieces before cracking.

8. Dip the palm of your hand in some cold water and knead the agent into a round ball in turn.

9. Dip a little water with the tip of the thumb of the right hand, hold one end of the dough, and rotate the dough with the left hand to form a semi-finished product.

10. Make a number of green blanks and put them in the steaming drawer.

11. Add water to the pot and bring to a boil, steam over high heat for about 15 minutes.

1. The first is the preparation of ingredients, including low-gluten flour, chestnuts, sesame seeds, vegetable oil, lard, sugar, and water.

2. Be sure to choose raw chestnuts, use scissors to cut the chestnuts from the middle, and peel the shells. When peeling the shell, we will find that there will be a thin film on the pulp, which is very difficult to peel, but don't worry, it will be easy to peel after steaming. It will be easier to buy raw chestnut kernels directly.

3. Put the shelled chestnuts on the steamer and steam them for about half an hour, when you smell the unique sweet aroma of the chestnuts, it's almost good, and when you see the chestnuts become cooked and soft, you can turn off the heat.

4. After the potatoes are steamed, crush the chestnuts while they are hot and turn them into chestnut powder. After that, add lard and sugar to the chestnut flour and stir well. Pay attention to the amount of sugar, as chestnuts themselves will have a sweet taste.

5. In the process of steaming chestnuts, don't be idle, go and mix noodles, in order to be able to eat delicious chestnut cakes as soon as possible. Here we need to make two kinds of dough:

1) Mix the flour with lard in a ratio of 2:1 and knead it into a dough. Lard here can also be replaced with vegetable oil.

2) Mix flour, lard, sugar, and water into a dough. The amount of flour and lard here is a little more than the amount of the first dough.

6. After both doughs are kneaded, let them stand for about 20 minutes until they are fully extended.

7. Roll out the dough 2 with a rolling pin, put the dough 1 on the dough 2, and wrap it.

8. Roll out the two kinds of dough wrapped together into a dough, and then fold and roll it out in the hands to make rectangular slices, roll them into a cylindrical shape, and cut them into several small balls.

9. Flatten the cut dough, roll it out into thin round slices, wrap it with the pre-prepared filling, seal it downward, and press it into a flat circle.

10. If you are interested, you can put the wrapped chestnut cake into the mold and press it into a variety of beautiful shapes.

11. Roll the chestnut cake in white sesame seeds, then brush with water, put it in the oven and bake for 20 minutes, turn it over, and bake it for another 20 minutes. Preheat the oven to 180 degrees.