1, peeled chestnuts 10 pounds into the seventy percent of the hot oil to fry the outside of a layer of film, fish out a little drying rubbed residual membrane, rinse.

Chestnuts into the oil to the membrane fried crisp, fish out and wash.

2, the clean chestnut meat code into the pressure cooker, add water not more than 1 cm chestnut, steam pressure 20 minutes to cook.

3, fish out the cooked chestnut meat (pot of water to stay), control the water and pounded into mud.

Into the pressure cooker pressure cooked and mashed into mud while hot.

4, 25 grams of yeast with a little warm water, poured into the pot, add the chestnut mud, dry flour 10 pounds, the right amount of water to cook chestnuts kneaded into a soft texture of the dough.

In the chestnut paste add flour, add chestnut water and dough.

5, the dough into each 2.5 pounds of agent, kneaded into a large steamed bread, into the fermentation box (temperature 40 ℃, humidity 60 degrees) molasses 50-60 minutes, and then into the steam box on high heat for 60 minutes until cooked, go to the dish with a dish of jam or condensed milk can be.

The 'dough' has a nice texture with chunks of chestnut meat.

Technical key:

1, don't pour away the juice of boiling chestnut, it is rich in chestnut aroma, it can be used in the noodle, increase the flavor of the steamed bread.

2, chestnut pressure cooked to pound mud while hot, otherwise cool hard.

3, chestnut meat and potatoes if pre-made, then before serving the need to enter the steamer to steam through, and do not use the microwave oven to beat the heat, otherwise the texture will be dry.