The materials needed to make this chestnut cake are soft sugar, chestnuts, butter, condensed milk and red bean paste. The operation method can be basically divided into three steps, one is the production of chestnut cake skin, the other is the preparation of stuffing, and the third is the pressing and demoulding. In addition to the basic ingredients, the main equipment that needs to be prepared are molds and wall-breaking machines. In addition, in order to make the chestnut cake made by ourselves softer and taste better, we must prepare chestnuts with full particles and no pests when selecting chestnuts. This not only ensures the taste of chestnuts, but also makes the chestnut cake more uniform and delicate without local bitterness.
First, boil water in the pot and cook the chestnuts. Boiled chestnuts should be cooled in cold water immediately to facilitate peeling. Cooked chestnuts will be very hot and difficult to peel. Put them in cold water for a while. According to the principle of thermal expansion and cold contraction, chestnut meat will not stick to chestnut skin, which is more convenient for peeling.
Secondly, put the peeled chestnuts into a wall-breaking machine and add a proper amount of milk to make chestnut paste. Then pour the chestnut puree into the pot, add sugar, butter and a little condensed milk, and stir fry slowly. Stir-fry until the milk chestnut puree is slowly solidified and viscous, sugar and condensed milk are mixed into the chestnuts, then poured out, and then molded into chestnut balls wrapped with stuffing by hand.
Thirdly, the bean paste is divided into equal sizes and grouped; Divide the chestnut balls into the same size, slightly larger than the bean paste balls. Then squash the chestnut balls, put the brewed bean paste on the chestnut flour cake, then tear the dough by hand and completely wrap the bean paste inside, then close the chestnut balls by hand and completely wrap the bean paste inside.
Finally, the wrapped chestnut bean paste balls are stuffed into the mold, and the chestnut cake is made into various beautiful patterns with the help of the shape of the mold itself. Because chestnuts have been processed before and cooked by themselves, the cooked chestnut cakes can be eaten directly without steaming. In addition to red bean paste, there are many foods that can be used as fillings, such as black sesame, chocolate and mango cream. Many times, when two ingredients with completely different styles are mixed together, not only will there be no feeling of conflict, but there will also be some wonderful sparks.
I think the biggest feature of this chestnut cake is that it is sweet but not greasy, and it is also relatively free in the choice of fillings. If you don't like the sandwich chestnut cake, you can put it directly into the mold after the chestnut balls are processed, without adding any new flavor, although it will be a bit monotonous to eat. As for the nutritional value of chestnuts, I need not say anything. Protein is rich in content, and if it is cooked before eating, it is much healthier than the same amount of rice.