1. First, peel the sugar-fried chestnuts bought outside, as long as the chestnuts are meat. Because you eat less, you cook less. If I make 10 cookies, it will be enough, but if the family eats them, they will buy more sugar-fried chestnuts. If the chestnut skin is too hard to peel, people with strong floors at home can throw chestnuts, and they must use force, so that they can crack a hole and peel it out much better!

If you have a small rolling pin like me at home, you can use a bigger one or a spoon if you don't, but it may be slower to use a spoon. Remember: Never use machines such as juicer for convenience, which will not only destroy the machine, but also make chestnut sauce not delicious! It must be handmade!

It's almost enough to pound chestnuts like this. The standard is that if you rub it with your hands, it will break. If your hands are a little sticky, you will be fine. If you feel a little dry, you will be fine!

4. Then start smashing chestnut paste, remember that there can't be water in the bowl now, otherwise the chestnut paste smashed out is not only particularly thin, but also the finished cake has no chestnut flavor and is not delicious! So we must do it, not too hard. That will throw chestnuts out of the bowl and waste a lot of ingredients.

5. Now put some water, the water position is only two-fifths of that of chestnuts. Then mix them together. Stir with chopsticks and a rolling pin to make chestnut paste. In this way, stir until it is uniform, and then continue to beat them with a rolling pin. This time, you have to stir them for a while and beat them to the end.

6. By the way, I forgot to introduce you just now. It is normal for this to happen in the middle! Don't think that chestnuts are broken or anything, just look at half of them.

7. After the above appears, continue to stir and crush! You can smash it into what it is now. It looks a little like peanut butter, a little sticky, and some particles are enough. If you like to eat something with a heavy taste, you can put less water, but the color is not very good!

8. Then put the mashed chestnut sauce into a larger basin or bowl. Next, we add flour and glutinous rice flour. If you want to add egg white, it will be softer! Because there was no glutinous rice flour at home at that time, we could only put flour … there were no eggs at home … so there was no egg white, so the cooked rice flour was not very delicious … so remember to put glutinous rice flour, otherwise it would be very dry and not very delicious. Fuck!

9. Stir with a spoon into such a ball, and then you can stir the dough by hand.

10. Add flour below, and add a little sugar if it is not sweet enough.

1 1. This kind of dough is soft and harmonious, and it is not particularly soft, very good!

12. Then rub it into such thick strips.

13. Then cut into this dose.

14. Rub them into such balls one by one. Remember not to rub them with the cut side of the knife. Be sure to rub them into balls, with the smooth side facing forward and outward.

15. Then I patted my palm and made this biscuit, but unfortunately I didn't put rice noodles or it would be delicious! Just sprinkle a little raw powder on the chopping board before shooting this biscuit. It doesn't need to be evenly spread, but make sure there is no water or oil on the chopping board! So it won't stick to the chopping board.

16. You can bake these cookies one by one. It's best not to use an oven, but to use a pan. It is best not to stick to the pot. This is what it looks like when it is cooked.

17. Because there is no glutinous rice flour and egg white, the surface is a little dry, a little burnt and a little failed, but I promise that this will not happen as long as the glutinous rice flour and egg white are carefully placed!

18. It feels a little dry without rice flour, but I still want to emphasize that rice flour and egg white must be added here! (Chestnut cake

Although the detailed steps of chestnut cake are introduced, everyone can make innovative changes according to their own different understandings. I believe your innovation and change will definitely make this dish more perfect.