Chestnut cake-You Are Foodie

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By Muriel
22

Chestnut cake

Main Ingredients

Roasted chestnuts in sugar-coated heated sand with sugar appropriate amount

Auxiliary Ingredients

glutinous rice powder appropriate amount
flour appropriate amount

Step 1 . First of all, peel the Roasted chestnuts in sugar-coated heated sand bought from outside, as long as the chestnuts are flesh. Because I eat less, I make less. If I make 10 or so cookies, it is enough, but if the family eats, they should buy more Roasted chestnuts in sugar-coated heated sand. If the chestnut skin is too hard to peel, someone with a solid floor at home can drop the chestnut, but be sure to exert force, so that one can crack open and peel too much!

Step 2 . If you have a small rolling pin like mine at home, it would be best. If not, you can use a larger one or a spoon, but using a spoon may be slower. Remember: never use a juicer or other machine for convenience, as it will not only damage the machine, but also produce unappetizing chestnut sauce! It must be handmade!

Step 3 . Then start smashing chestnut puree, remember not to have water in the bowl now, otherwise the chestnut sauce smashed out will not only be very thin but also the finished cake will not have chestnut flavor, which is not delicious! So it must be smashed, and the strength should not be too strong, as it will knock the chestnuts out of the bowl and waste a lot of food.

Step 4 . Mash the chestnuts like this, the standard is that they will break when rubbed with your hands, and a little bit will stick to your hands. And if you feel a little dry, it's enough!

Step 5 . Now add a little water, the water should be about two fifths of the chestnuts, and then stir them together. Use chopsticks and a rolling pin to mix them into chestnut sauce. Just keep stirring until it's evenly mixed, and then continue to use a rolling pin to smash it. This time, smash it for a while and stir it until it reaches the bottom.

Step 6 . By the way, I forgot to introduce it earlier. It's normal for something like this to appear in the middle! Don't think the chestnuts are broken or anything, just look at them half grown.

Step 7 . Continue stirring and smashing after the appearance above! It can be smashed into its current shape, which looks a bit like peanut butter, a bit sticky, thick, and granular. If you like something with a stronger taste, you can add less water, but the color of the product won't look very good!

Step 8 . Then put the smashed chestnut sauce into a larger basin or bowl. Next, we add flour, glutinous rice flour, and if desired, egg white to make it softer! Because we didn't have any rice noodles at home at the time, we had to add flour... we didn't have any eggs at home... so we didn't add egg whites either, so the food we made wasn't very delicious... so remember to add rice noodles, otherwise it will be very dry and not very delicious!

Step 9 . Add flour below, and if you feel it's not sweet enough, you can add a little sugar.

Step 10 . Stir it with a spoon until it forms such lumps, and then you can mix it with your hands and noodles.

Step 11 . This dough is soft and not particularly soft, very good!

Step 12 . Then roll it into such thick strips.

Step 13 . Then cut it into pieces like this.

Step 14 . Rub one by one into such a round ball, remember not to rub the side cut with a knife, be sure to use the smooth side facing outward before and rub it into a ball with your palm.

Step 15 . Then I lightly patted it with my palm and it turned into this kind of cookie, but unfortunately I didn't put Jiang Mi noodles, otherwise it would have been really delicious! Before patting this type of pancake, just sprinkle a small amount of raw flour on the cutting board without spreading it evenly, but make sure there is no water or oil on the cutting board! This way, the cutting board won't stick.

Step 16 . Make these small pancakes one by one and they can be baked. It's best not to use an oven, but to use a flat bottomed pan. It's best not to stick to the pan. Once baked, it will look like this.

Step 17 . Because there is no glutinous rice flour and egg white, the surface is a bit dry and slightly sticky, which is a bit of a failure. However, I guarantee that as long as we put glutinous rice flour and egg white seriously, this situation will not occur!

Step 18 . I feel a bit dry inside without adding glutinous rice noodles, but I still have to emphasize the importance of adding glutinous rice noodles and egg whites! (* ^ __ ^ *) Hehe! By the way, I also made pumpkin cakes, but the pumpkins need to be steamed first, steamed and mashed, and then made with the same flour and proportion. The cakes made must be slightly larger than chestnut cakes, remember! That's all for now! I'm tired, I need to go rest! I will upload any delicious food to everyone in the future!

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