Technology: Other
Production materials of osmanthus chestnut cake:
5g tender chestnuts, 15g glutinous rice flour and 15g jujube, 5g sweet osmanthus and wet starch, 1g pig suet and 1g white sugar.
characteristics of osmanthus chestnut cake:
it is soft, waxy, smooth, fragrant, tender and delicious.
Teach you how to make sweet-scented osmanthus chestnut cake, how to make sweet-scented osmanthus chestnut cake
1. Tear off the outer film of pig suet, cut it into fine rice granules, put it in a jujube paste bowl, add 8 grams of sweet osmanthus and white sugar, and mix well to make jujube paste stuffing.
2. raw chestnuts are peeled and undressed, cooked, mashed into mud, added with glutinous rice flour, mixed evenly to form a ball, picked into 2 pieces, kneaded into a bowl shape, added with 25 grams of jujube paste, and flattened downward to obtain the green body of osmanthus chestnut cake.
3. Heat the wok on a high fire, add cooked lard and heat it to 5%, add osmanthus chestnut cakes one by one and fry until cooked, then take them out and put them on a plate. Put the wok on a strong fire, inject 5g of water, add 2g of white sugar to boil, thicken the wok with wet starch, and pour it on the cake.
The main points of making sweet-scented osmanthus chestnut cake:
1. Knead the chestnut dough evenly and slightly;
2. Use low fire when frying, and turn it frequently in the middle.