cake flour

? of appropriate amount

Auxiliary vegetable oil

? of appropriate amount

lard

? of appropriate amount

sugar

? of appropriate amount

water

? of appropriate amount

Chinese chestnut

? of appropriate amount

sesame

? of appropriate amount

Steps to make chestnut cake

?

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1, chestnuts to be raw, you can cut the chestnuts from the middle with scissors and peel them.

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2. When peeling, the middle film may not fall off easily, but it doesn't matter, it will be easy to peel off when it is steamed. Put it in the steamer for about half an hour. You can observe it while steaming until it is cooked and soft.

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3. You can mix the dough when steaming chestnuts, and knead all the materials of material 1 into dough.

No matter which dough you mix with, it should be soft. You can also use lard, the vegetable oil I use, because I am afraid that eating too much lard will lead to cerebral thrombosis ...

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4. Knead all the materials of Material 2 into dough, preferably with warm water. Can make the dough soft. (Remember to have soft dough)

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5. Knead the smooth dough and put it in a crisper. It can also be covered with plastic wrap. Or a wet towel (dough 1 is bigger than dough 2).

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6. I left an uncut chestnut, which proves that steaming and peeling will be easier than raw peeling. Peel off the film left on the chestnuts when it is hot.

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7. Crush chestnuts while they are hot. (You can also put chestnuts on the panel and crush them with a rolling pin).

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8. Add lard and sugar to chestnut powder. Add according to your own taste. (Remember chestnuts are sweet)

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9. Mix chestnut powder with lard and sugar.

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10. Divide the dough 1, the dough 2, and the stuffing into the same amount of small doses.

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1 1, take a small dose of dough 2 and knead it into pieces, or roll it into pieces with a rolling pin (not too thin).

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12, put the small dose of dough 1 on the dose of dough 2.

13. Wrap the small dose of dough 1 with the small dose of dough 2 (the skin should be pinched tightly because there is oil).

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14. Roll the wrapped small dose into strips.

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15, roll up along the edge and stand for about 15 minutes (during this period, make other small doses and put them in the order of completion).

16, static 15 minutes later (I didn't look at the time either, so I probably made other small doses), and continued to roll the rolled small doses into strips in an oblique direction.

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17, continue to roll up along the edge.

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18, still again, as shown in the figure. Use in sequence.

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19, (remember to use the small doses in sequence because it takes time to stand still) Take the first small dose.

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20. Press the rolled and static small dose flat (stand the rolled small dose on the panel and press it sideways. Will be out of the level).

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2 1, put the chestnut stuffing on the flat small dose.

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22, closing, remember to pinch tight, otherwise it will leak out later, which is very troublesome.

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23. Press the small dose with the stuffing flat (don't close it next to it, it must be below it, so as not to let the stuffing come out).

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24. Press sesame seeds on the top and bottom of the chestnut cake.

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25. I have done a lot.

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26. I don't have that kind of double-sided baking pan at home. I use a pan. Not bad, too. Brush the oil on the pan with a brush before entering the pan (I use vegetable oil, I don't have a brush at home, I use a wooden shovel. Remember to use a small fire.

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27. During the period, chestnut cakes will absorb oil, observe more and brush oil. ......

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28, small fire about 3.4 minutes, turn over. (Remember to brush the oil on the cake before turning over, and it will also absorb the oil after turning over, remember to brush the oil again).

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29. Because it is a small fire, the cake will not be crisp if it is a big fire. You must wait for the chestnut cake, and you can cover it with a lid.

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It will be OK in two or three minutes.