It’s the season to eat chestnuts again! Chestnuts can be used to make soup or vegetables in life, and they are also very nutritious. Today, Xiaoling uses chestnuts to make chestnut cakes. The residue falls off when you touch your hands, and you can make it successfully without an oven! See how I made it
Ingredients: 800 fresh chestnuts, 50 grams of sugar, butter 80 grams, 420 grams of plain flour, 130 ml of water, 110 ml of cooking oil
[Detailed steps]
: I have prepared 800 grams of fresh chestnuts here, pour in clean water and clean. Cut the tail of the chestnut into a small mouth with a knife, pour it into boiling water and soak it for 3 minutes. The chestnut peeled according to this method is very complete and smooth, and it will not stick to the skin at all
: After peeling all the skins, pour it into the steamer and spread it flat with your hands, cover it, steam it on high heat for 15 minutes
: After steaming it completely, add 30 grams of sugar and 80 grams of butter to increase the aroma of milk, and mash it with a rolling pin. Just squeeze it into a ball, knead it into a small ball of 30 grams each, put it in a plate, put it in the refrigerator and refrigerate it for later use
: Next, prepare 300 grams of ordinary flour, add 20 grams of sugar, pour 130 ml of water, stir evenly, then pour 50 ml of cooking oil, knead the dough, and knead it into a smooth and soft dough, and our water and oil skin is ready! Sealing and relaxing for 30 minutes
: Add 60 ml of cooking oil to 120 grams of plain flour, stir evenly, and organize it into a ball. Our pastry noodles are ready and seal and relax for 30 minutes
: After the water and oil skin is relaxed, flatten it with your hands, wrap it in the loose pastry noodles, pinch it tightly at the end, turn it over and roll it out with a rolling pin, roll it into a large rectangular thin slice, roll it up from one end, and roll it tightly. Then cut into even-sized dough, pinch the two ends of the dough together, roll them out with a rolling pin, wrap them in the chestnut filling, pinch them tightly at the end, and knead them round. After all, gently flatten them with your hands and press them into a round cake. Our green body is finished
: Brush cooking oil in the pot, heat the oil into the cake, and bake When the bottom is golden, we turn it over and bake it until the other side is golden, and then turn it over. The chestnut cake is crispier. Cover the lid and bake it for 3 minutes.
8: Open the lid and turn it over and simmer it like this twice. Press the pancake to make the crust crispy and crispy, which means it is cooked. After the pancake is cooked
Our chestnut cake is ready. Just open it and crispy at one time. It is simple and fast. Take a bite and it will fall off. It’s very satisfying to use chestnuts as fillings. It’s better than what you bought outside! If you like it, try it too. It is clean and hygienic at home and it will be healthy and healthy. Novices can learn it once! Everyone is welcome to leave a message and guide you. If you like more of my food, you can see it by clicking on my avatar! I am Xiaoling, who loves life and food. If you like my food, follow me! We see you every day, thank you for your support!
