In the efficient and fast-paced life of modern society, office workers often eat too little or too hastily at lunch and are often hungry before dinner. At this time, a balanced afternoon tea can not only drive away afternoon fatigue and restore physical strength, but also help people keep their energy and continue to devote themselves to the next work. In addition, there are many ways of drinking tea in work communication to avoid awkward atmosphere and facilitate communication.

Generally, afternoon tea consists of exquisite snacks and tea. Snacks are usually desserts, which are generally used as a supplement for recreation and energy supplement. Here is a delicious food suitable for afternoon tea, which is made of seasonal nourishing ingredients. It's chestnut cake. It's nutritious and delicious.

Autumn is the season when fresh chestnuts are on the market. The meat is delicate, sweet and soft, and is deeply loved by many people. Chestnut is not only delicious, but also very nutritious. It is rich in starch, protein, unsaturated fatty acids, vitamins and minerals, and has the functions of invigorating spleen and qi, tonifying kidney and strengthening tendons. Regular consumption is very helpful to prevent aging and prolong life, and it is known as "kidney fruit" and "king of dried fruit".

Chestnut cakes that look tall are actually not difficult to make at home. The main ingredient of chestnut cake is chestnuts. The traditional chestnut cake is to grind chestnuts into powder and steam them with sugar. Now, various ingredients will be added to the main ingredients of chestnuts. This chestnut cake I made today contains red dates and milk, which is not only delicious, but also more nutritious. Share the specific methods with you who love food at home. I believe you can tell at a glance.

Jujube chestnut cake

Ingredients: 500g of fresh chestnut, 250g of milk, 80g of red dates, 5g of sugar and 20g of whipped cream.

Ingredients: It is best to choose pure milk without milk; No whipped cream can be replaced by tasteless corn oil or a small amount of lard. The purpose of oiling is to make the finished product more oily and sweeter, and it will not crack after cooling. You can put sugar or not. I haven't used up 5 grams of sugar. In fact, the natural sweetness of red dates and chestnuts is enough.

Production process:

1, peeled ripe chestnuts. First, clean the selected chestnuts, put them in a steamer or pressure cooker, add water to the chestnuts, and cook for 30 minutes on medium heat. If you cook in the pressure cooker for 20 minutes, you'll be fine. Take out the cooked chestnuts, control the moisture, put them on the chopping board, cut off the top with a knife and peel them. (Chestnuts with shells forgot to take pictures)

2. cut chestnuts. Cut all the peeled chestnuts into small pieces with a knife to facilitate the next operation.

3. deal with red dates. Clean the jujube, cut the jujube pulp around the jujube pit, change the knife and cut it into small pieces for later use.

4. Beat chestnuts and red dates. Pour the prepared red dates and chestnuts into the wall-breaking machine, pour the pure milk and sugar in the ingredients and start the "fruit and vegetable milkshake button". A minute later, the sweet and delicate chestnut and jujube paste is ready. If there is no wall breaker at home, you can also use the fruit and vegetable function of soymilk machine. However, no matter what machine is used, the power of the machine should be considered. If the power is low, the ingredients can be divided into several dozen. If you like to eat something grainy, you can leave a small amount of chestnuts at this time and don't mash them.

5. Stir-fry chestnuts and jujube pulp in the pan. Pour the delicate chestnut jujube paste into a clean non-stick pan, heat it with low fire, and stir it constantly to make the excess water evaporate, and the water is almost evaporated. When it is sticky, you can add whipped cream, heat and melt it, and dissolve it in chestnut jujube paste. Finally, when the water is completely dry, you can knead it into a ball by hand, and then you can turn off the fire and serve it out.

6. stereotypes. Clean the mold and scald it with boiling water for disinfection. After the chestnut jujube paste is cooled, take out a small piece, knead it into a mold and press it into a shape. Or directly put the cooled chestnut jujube paste into the mold box, sort it out, compact it, then pour it out and cut it into your favorite shape.

If there are any broken chestnuts left, you can mix them with jujube paste to make jujube chestnut cake before setting. I made some chestnut cakes with crushed chestnuts, which felt grainy and delicious.

This palace chestnut cake made at home is really delicious and has a good nourishing effect. It is also suitable for the elderly and children. Are you tired of fried chestnuts with sugar? Change it into palace chestnut cake, which is soft, glutinous and sweet and rich in nutrition. I'm sure your family will like it.

Tips:

It is best not to use fragrant butter, whipped cream or corn oil, or a small amount of lard for jujube and chestnut cakes. Chestnut jujube paste need not be boiled too dry, it can be kneaded into a ball. In addition, a part of water will evaporate after cooling, and it is easier to form after cooling. Today's sharing is over. Thank you for seeing this. I am a fitness life recorder. I share simple experiences and skills in food production and life every day. If you like it, please like it and pay attention. See you next time!