Chestnuts, flour, lard, sugar.

Practice:

A: chestnut filling practice:

1, fresh chestnuts spread out to dry for two or three days;

2, each chestnut with the back of the knife to open a small opening, cook a pot of boiling water, chestnuts to the chestnut into the roll a few times, out of the cold water;

3, peeled chestnut shells and chestnut coat, take out the chestnut meat. Put the chestnut meat pressure cooker with a small amount of water until cooked;

4, the cooked chestnut meat with a cooking machine into a fine paste, pan non-stick pan put a little oil, pour the chestnut paste fried dry, the fire can be the chestnut paste rolled into a ball prevail.

Pie crust

1, shortening: 100g flour, 50g lard and shortening dough;

2, shortening: 250g flour, 60g lard, 15ml sugar, 80g of boiling water and shortening dough. Two dough and good and relax for about 20 minutes;

3, puff pastry rolled into a large sheet;

4, shortening dough on the puff pastry, wrapped up;

5, wrapped together shortening, puff pastry flattened, rolled into a large sheet, triple folded, then rolled into a large rectangular sheet, and triple folded, and finally rolled into a thin rectangular sheet;

6, will be 5 rolled up the sheet from one of the long edges of a roll Roll it up from one long side to the other, then roll it up into a long tube, ready to cut small portions.

Making Chestnut Cake

1, roll up the rolled out dough from one long side into a long tube, cut small dosage;

2, flatten the small dosage, roll it into a round piece with a thick center and a thin surrounding, wrap it with chestnut stuffing, sealing it downward, and press it into a flat round shape;

3, stuff it into the cookie molds and press the shape;

4, roll it into white sesame seeds, and compact it;

5, make it into the cookie molds, and press it. >

5, do a good job of chestnut cake surface brush with water;

6, 180 degrees baked for 20 minutes, turn over and bake for another 20 minutes.