Chinese Food
Chestnut (the function of chestnut mud in different states)
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I'm going to make a chocolate chestnut cake for the guests. I just took a picture of the chestnut mud and uploaded the recipe. By the way, I'd like to attach a small science popularization of what can be made of different chestnut mud. I hope it can help you.
Cooking ingredients
Cooking Steps
Step1:I bought fried chestnuts. After shelling, break them into several pieces and grind them with a spoon or a rolling pin to make a delicate chestnut foam (it is more recommended to use a rolling pin. It's labor-saving). If it's raw chestnuts, the same steps are followed after boilin
Step2:Put butter in the pot. After melting, pour in chestnut paste and sugar, stir fry until the ingredients are completely mixed (I fry for about 3 minutes in total. Remember to put sugar and chestnut foam at the same time
Step3:You can use it when it's out of the pot. If you don't use it first, you can put it on a plastic wrap and put it in the refrigerator. However, it's recommended to use it as soon as possible. After all, there is no preservative
Cooking tips:The Chestnut Puree of this formula is dry. It's suitable to be mixed with cream to make chestnut cream. If you want to make stuffing for bread, moon cake and pastry, increase 30g butter to 5070g. The specific increase depends on how much you need to wet the stuffing. The freshly ground chestnut foam can also be used as decoration (instead of sugar powder and cocoa powder) because the chestnut itself has sweet taste. I personally think the sweetness of this formula is just right. If you like slightly sweet or partial sweet, you can slightly increase or decrease the sugar content. There are skills in making delicious dishes.
