Autumn is the time when chestnuts are on the market in large quantities, the texture of the powder sticky sweet especially delicious, and chestnuts are rich in nutrients, eat more to be able to strengthen the spleen and stomach, the elderly and children can be eaten more than not just cook and eat, today we share a chestnut of the new way of eating, take a look
Teach us all Chestnut shortcake the best practices, ultra-detailed recipe ratios and practices explained, to ensure that once you can learn, do not need the oven, and low oil and low sugar is more healthy, learn to do at home, want to eat no longer have to buy!
This makes the chestnut shortcake, the taste is not worse than buying, golden and crispy, with a light touch of the hand on the crisp to the crumbs, and after cooling will be crunchy in the soft, especially tasty, my family often have to do on a big pot, the taste really let people eat through the unforgettable, like friends must try, the taste is really super agree! This recipe can also make mung bean pastry, custard and so on
Steps
1, this is my supermarket to buy 1 pound of chestnuts, 2.9 pounds, quite cheap, the head is also quite large
2, the chestnuts poured into the basin, add the right amount of water, with the hands of the chestnuts repeatedly scrubbed, cleaned 2-3 times can be
3, the chestnut to the panel, with a knife to cut a small opening in the top, easy to peel
4, pot of cold water, pour chestnuts
5, bring the water to a boil, and then cook for 5 minutes on the line
6, chestnuts like this on the boil, fished out and let it cool
7, boiled chestnuts dry the surface of the water, loaded into a pot, poured a small amount of oil
8, with a hand to let each Chestnuts are covered with oil, and then put the chestnuts on a baking sheet lined with greaseproof paper, the openings face up, so that the chestnuts are very fragrant
9, put the chestnuts into the oven, 180 degrees to bake for 25-30 minutes, the time adjusted according to the size of the chestnuts
10, while roasting the chestnuts of the time, we make the water oil skin, 200 grams of plain flour to add 30 grams of sugar
11, 45 grams of cooking oil to add 30 grams of sugar
11, 200 grams of plain flour, 30 grams of sugar, 30 grams of sugar and 45 grams of cooking oil to make the oil skin. p>11, 45 grams of cooking oil
12, pour 85 grams of water, while pouring and stirring, add small amounts of time
13, with chopsticks, stir until there is no dry powder
14, and then kneaded underhand into a smooth dough
15, covered with plastic wrap and sealing to wake up for 30 minutes
16, and now we begin to make shortening noodles, 110 grams of flour, add 50 grams of sugar. Add 50g of cooking oil to 110g of flour
17, stir until there is no dry powder, and knead into a dough
18, also sealed molasses for 30 minutes
19, take out the roasted chestnuts, let them cool a little bit, then peel them, and then pound them into chestnut puree with a rolling pin, and then add an appropriate amount of sugar and mix it well, and then use your hands to make it a round ball, and then divide it into 16 points
20, take it out and wake up, then use it for a few days. Take one dough and press it flat with your hand, put the shortening on it and wrap it up like a bun, then pinch the seal tightly
26, take out one dough, close the mouth upwards, press it flat with your hand, and roll it out with a rolling pin to make it into a cow's tongue shape
27, and then roll it up from one end like this
28, and then press it flat again, and roll it out again to make it into a cow's tongue shape
29, and then roll it up into a cow's tongue shape like this
With the same rolling pin, roll it into a cow's tongue shape
29, and then press it up again, and roll it into a cow's tongue shape.29, with the same technique from one end of the roll can be
30, take out the first good dose, rolled into a round sheet
31, put the good chestnut filling, like a bun wrapped up, slightly pressed a little flattened, organize a little can be
32, preheat the electric cake pan in advance on a medium heat, brush a thin layer of oil, put the good chestnut cake to the pan
33, prevent the cake pan, and then put it on the pan
33, the cake pan, and the cake pan, and then put it on the pan, and then put the cake in the pan. p>
33, prevent a chopstick to prevent flattening, cover the lid and cook for 3 minutes
34, 3 minutes later, open the lid and turn over, cover the lid and then cook
35, open the lid and repeatedly turn over, and then cook for 3 minutes, the whole time 9 minutes
36, chestnut shortcake surface crunchy, like this on the cooked, you can load the plate out of the pot
No need for the oven, easy to make crispy to the crumbs of the chestnut cake at home! The chestnut cake is golden in color, the chestnut filling is soft and sweet, each one is crispy to the crumbs, low sugar and low oil is more healthy
This is the best way to make chestnut cake.