How to make chestnut flour steamed buns, how to make chestnut steamed buns

Cake flour 130g, c

Mung bean paste filling 250g, d

Chestnut grains 10 grains, d

Egg 1 pc., a

50g of sugar, a

Powdered sugar 5 g, a

Milk 15 g, b

White vinegar 3g, b

Baking powder , c

The practice of chestnut steamed buns.

Mix B thoroughly and set aside.

Put a in a container first and stir well.

Add the 2 in reserve 1 mix well.

Finally, add the sieved c

Mix step 4 into a dough and relax for 20 minutes.

Divide the relaxed 5 into 10 equal portions and set aside.

Divide the mung bean paste into 10 equal portions and set aside.

Then wrap 7 with a grain of chestnuts, a little of the chestnuts bulging out on the outside.

Wrap 6 in 8, protrude a little chestnut on the outside, tighten the interface, and shape it into a circle.

Arrange 9 in a baking dish and brush the surface with egg wash.

Bake for about 18 minutes on the top of the stove and lower the heat at 220 170.

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500g flour

Chestnut 500g

Purified water to taste.

Baking powder to taste.

Pork rind 20g

Method steps.

Cook the chestnuts, peel out the chestnut kernels, put the chestnut kernels into a soymilk machine, add an appropriate amount of purified water, and then beat them into chestnut syrup water.

Mix the flour and baking powder first, then slowly add an appropriate amount of chestnut syrup water, put the dough into a smooth dough into the basin, cover it, and wait for the dough to rise.

After the dough is opened, roll the dough into long strips, divide it evenly with a knife, and then you can make it into various shapes you like, and then put it on the board and wait for 30 minutes.

Add an appropriate amount of water to the pot, put the pigskin whole into the pot, then put the cage drawer on it, spread the drawer cloth, put the dough on the steaming drawer, and steam it over high heat.

1. Fresh chestnuts, washed.

2. Put the washed chestnuts into the pot and cook, you can cook for a while, boil it badly, and after cooking, you can use cold water to cool it as soon as possible.

3. Peeling chestnuts, which is the most laborious process, use a fruit knife to cut out the chestnut flesh.

4. Add water to the chestnuts and beat them into juice with a food processor, which can be thicker a little thicker without adding sugar, and the sweetness of the chestnuts has come out completely.

5. Mix the noodles, slowly pour the chestnut juice into the flour, and stir, the noodles should not be too soft, knead until the surface of the noodles is smooth, put the noodles into a larger basin, the basin mouth can be sealed with a safety film, or you can cover a pot and wait for fermentation.

6. About two hours or so the noodles will be almost ready, pull out the noodles from the basin, and knead the air in the noodles, in order to steam out the steamed buns more chewy, it is recommended to knead them for a while.

7. Start kneading the steamed bread, knead it and put it on the panel for 15 minutes, let the steamed bread ferment, otherwise it will be very hard to steam out.

8. Start steaming on the chain and start steaming, and steam for 30 minutes after boiling. After turning off the heat, wait for five or six minutes before opening the lid, otherwise the steamed bun will deflat.

Chestnut noodles nest head.

My friend gave too many Huairou chestnuts, so I steamed chestnut noodles.

Ingredients: 200 grams of chestnut noodles.

Cornmeal 200 grams.

20 grams of sugar.

Baking soda 1 gram.

Warm water or milk to taste.

Red dates chestnut noodles nest head practice.

Wash the chestnuts, chop each top with a knife, steam, peel off, and crush with a meat grinder.

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Chestnut flour, cornmeal, sugar, baking soda put together, put an appropriate amount of water or milk, little by little +, you can not add sugar if you don't like sweetness.

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Put a red date under each small nest head, and you will know the mystery when you eat it