Some time ago, I became obsessed with watching the family drama "Xijing Story", starring Zhang Guoqiang, Chen Xiaoyi and other characters. In order for their children to go to college well, they came to Xijing and set up a stall here to sell chestnut cakes to support their children.

Watching the actors in the TV series eating chestnut cakes, Lazy Brother was also greedy and made this pasta, but I didn’t beat the chestnuts into powder, but made them into fillings, which tasted good too.

Ingredients: 300g chestnuts, 500g flour, 4g yeast, water, 25g oil, 50g milk, 40g sugar.

Method: When buying chestnuts, you can ask the boss to directly use a machine to knock off the chestnut shells, and then wash them with clean water after buying them.

If there are still chestnut shells on the surface that have not been removed, you can peel them off with a knife, put them in a pressure cooker, add an appropriate amount of water and cook them.

Pour the flour into a large bowl, add a little sugar and mix well. Dissolve the yeast with warm water. Pour into the flour bowl and stir into dough. Then knead it into a smooth dough with your hands. Cover with plastic wrap to let the dough rise.

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Take out the pressed chestnuts, add a little milk and pour it into a blender to make chestnut paste.

Pour the beaten chestnut paste into the pot, add 25g of oil and 40g of white sugar, bring to a boil over high heat, then reduce to low heat and simmer slowly.

Until the pot becomes thicker and thicker, use a spatula or shovel to stir continuously until the chestnuts become a paste.

Let cool for a while, and while it's still warm, roll the chestnut stuffing into small balls and set aside.

Take out the risen dough, knead out the air bubbles in the dough, and let it rise for a few more minutes.

Take a small bowl, add 2 tablespoons of flour, pour in hot oil, stir evenly, and mix into a bowl of pastry and set aside.

(The pastry produced this way is more convenient and saves trouble.) Take out the risen dough and roll it into thin slices.

Then brush the prepared pastry on the leather and roll up the leather from one section.

Pick by hand, or cut with a knife, and cut the rolled skin into small pieces.

Take a small piece of leather, fold the two ends of the leather inward, press it flat, and roll it out into a thin piece of leather on the outside and thick in the middle.

Wrap in the chestnut filling you just made in advance, seal it, and flatten the wrapped cake.

After everything is done, brush a thin layer of oil on the frying plate, add the prepared chestnut cake, and fry slowly over low heat.

Fry until both sides of the chestnut cake are crispy and brown, then it is ready to be taken out of the pan. This chestnut cake is ready.

It's good for afternoon tea and breakfast cakes. It has clear layers and won't harden even if it cools down. It's best eaten while it's hot.

Tips: Don’t make the crust thick, it will taste better if it is thinner.

If you don’t like to use fermented dough, you can knead the dough directly with warm water without adding yeast.