Beijing Han nationality special pastry snacks. Made of chestnut paste, with golden cake slices and sand filling. The cake is divided into five layers, the upper, middle and lower layers are yellow chestnut paste, with reddish-brown gold cakes and sand in the middle. Bright color, soft and delicate texture, sweet and delicious. This cake made by Beijing Youyishun Restaurant was recognized as "a famous Chinese snack" on 1997.

manufacturing method

Method one

Raw materials: (120 pieces)

Chestnut1000g, golden cake 3 10/0g, sand stuffing 450g, green plum 5g, sugar 300g and melon seeds 2g.

Chestnut Cake

. 5 grams

Making:

1. Wash chestnuts, cut a small mouth on the skin with a knife, put them in a cold water pot, cook them with strong fire for 20 minutes, take them out, peel them off, and steam them in a cage for about 1 hour. After the chestnut meat is soft and rotten, mash it and knead it into even chestnut paste. If the mud is dry, you can add water and sugar appropriately.

2. Cut the golden cake (300g) into four pieces, with the length of 13cm and the width of 10cm, and cut the rest into small water-shaped pieces. Cut the green plum into filaments; Wash melon seeds; Add 300 grams of white sugar and cold water, and boil it into thick sugar juice.

3. Spread a wet cloth on the chopping board and divide 200g chestnut paste into three equal parts. First, spread a part of it on a wet cloth, use a knife to make a rectangular piece with a length of 13cm and a width of 10cm, put a large gold cake on it, then spread a chestnut paste with the same size, spread a quarter of the sand filling on the second layer of chestnut paste and smooth it, and then cover it with a layer of chestnut paste. Make 4 pieces according to this method. Finally, various patterns, namely chestnut cakes, are decorated on the cake surface with gold cake slices cut from preserved plum, melon seeds and diamonds.

Fourth, when eating, cut the chestnut cake into small squares, put it on a plate and pour sugar juice on it.

Method 2

Raw material formula chestnut 1 kg sugar 300g glutinous rice flour 200g osmanthus sauce 250g cold water 60

Chestnut Cake

0 ml production method

1. Chestnuts are soaked in boiling water for 5 ~ 10 minutes, then peeled and washed.

2. Slice the chestnuts into a small pot, add 200ml of cold water, put the pot into a steamer, steam for 40-50min with strong fire, and take out the chestnuts when they are ripe.

3. Take 300 ml of white sugar, glutinous rice flour and cold water, put them in a pot, boil them over medium heat, and leave the fire when they are sticky, then add chestnut paste and osmanthus sauce and stir well.

4. Pour out the chestnut sauce, scrape it into 2 cm thick slices with a small board, and then cut it into a certain shape at will.

The product has a soft taste, moderate sweetness, strong chestnut flavor and rich nutrition, and is a popular snack for children.