Low gluten flour (moderate amount)
condiments
Vegetable oil (appropriate amount)
Lard (moderate amount)
Sugar (moderate amount)
Water (appropriate amount)
Chestnuts (right amount)
Sesame (appropriate amount)
kitchenware
pan
classify
Autumn menu snacks cakes sweet and crisp hours advanced difficulty
If chestnuts are raw, you can cut them in the middle with scissors and peel them.
When peeling, the middle film may not fall off easily, but it doesn't matter, it will fall off easily when steaming. Steam in a steamer for about half an hour. You can observe it while steaming until it is cooked and soft.
When steaming chestnuts, you can mix the dough and knead all the materials of material 1 into dough.
No matter what kind of dough you mix, it should be soft. You can also use lard, the vegetable oil I use, because I am afraid that eating too much lard will lead to cerebral thrombosis. ...
Knead all the materials of material 2 into dough, preferably with warm water. Can soften the dough. (Remember to have soft dough)
Knead into a smooth dough and put it in a fresh-keeping box. It can also be covered with plastic wrap. Or a wet towel (dough 1 is bigger than dough 2).
I left an uncut chestnut, which proved that it would be easier to steam and peel it than to eat it raw. Peel off the residual film on chestnuts while they are hot.
Crush chestnuts while they are hot. You can also put chestnuts on the panel and crush them with a rolling pin.
Add lard and sugar to chestnut powder. Add according to your own taste. (Remember chestnuts are sweet)
Stir chestnut powder, lard and sugar evenly.
Divide dough 1, dough 2 and stuffing into small doses.
Take a small dose of dough and knead it into small pieces, or roll it into small pieces with a rolling pin (not too thin).
Put a small dose of dough 1 on a dose of dough 2.
Wrap the small dose of dough 1 with small dose of dough 2 (the skin should be pinched tightly because there is oil).
Roll the packaged small dose into long strips.
Roll it up along the edge and let it stand for about 15 minutes (during this period, do other small doses and put them in the order of completion).
After standing for 15 minutes, continue to roll the rolled small dose into strips in an oblique direction.
Continue to roll up along the edge.
Nevertheless, it should be used in order.
(Remember to use small doses in sequence, because it takes time to stand still) Take the first small dose.
Flatten the rolled and static small dose (stand the rolled small dose on the panel and press it diagonally). Will be out of level).
Put the chestnut stuffing on a flat small dose.
Shut up and remember to pinch it, or it will leak out later, which is very troublesome.
Press the small dose flat with the filling (don't close it on the side, be sure to be under it to prevent the filling from coming out).
Chestnut cakes are pressed with sesame seeds up and down.
I don't have that kind of double-sided baking tray at home. I use a pan. Not bad either. Brush the oil on the pan with a brush before entering the pan, and remember to use a small fire.
During this period, chestnut cakes will absorb oil, observe more and brush oil. ......
It takes about 3.4 minutes to flip the cake. Remember to brush the oil on the cake before turning it over, and it will also absorb oil after turning it over. Remember to brush the oil again. ).
Because it is a small fire, the cake will not be crisp if it is a big fire. You must wait for the chestnut cake, in the meantime, you can cover it with a lid.
It'll take two or three minutes.