Chinese Food
Non authentic chestnut bean cake
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In fact, this pastry was only seen in a video yesterday. Now I think it's super delicious. However, Jinling did not. Then copy it. But there are too few clues in the video. Send it to the food group and ask them. There are really snacks. It's called Xiandou cake.. She found that the skin was made of honey and wheat flour. The original uses five kinds of beans as stuffing and one kind of purple potato stuffing. Me.. There are a lot of chestnuts at home. Just make a chestnut flavor.. -
Cooking ingredients
Cooking Steps
Step1:Chestnut with shell. Clean. Add water. Press in electric pressure pot for 20 minutes.
Step2:Take out supercooled water. Do not scald your hands.
Step3:Shell and film removal. Handle it in the simplest way you can think of. I cut two. Use the handle of the dessert spoon to dig out the chestnut meat.
Step4:Put it into the sealed bag and roll it with a rolling pin to crush it.
Step5:Because it's boiled with shell, this chestnut can be kneaded directly into a ball.
Step6:Chestnut stuffing with sugar and lard. Knead and blend directly.
Step7:Eggs, oil, flour and honey. Knead into a ball. My eggs were shelled and weighed 32 grams. It can be adjusted as appropriate.
Step8:Take a chestnut stuffing. 35g. Knead it into a ball.
Step9:Take 15 grams of dough, cover the stuffing completely and seal it.
Step10:Chubby. Isn't it cute?
Step11:Because there is no square mold, I made a square by hand. It's best to have a mold..
Step12:Don't stick the pot. Don't put the oil in it. Start Kang Xiandou cake on a low heat.
Step13:We need Kang on every side..
Step14:Because there is no uneven mold, there will be such a soldering point. There will be more beautiful mold. Don't you think this one on the left is particularly alien?
Step15:The skin is still thin, isn't it?
Step16:It has a clear grain feeling. It tastes good.
Step17:If you put more oil, the filling will be more delicate and compact. My reason is that I have reduced the oil.
Step18:It's delicious..
Cooking tips:I haven't sifted my stuffing. Because I want to have some graininess. You can also choose to sift. If the chestnut can't be pressed into a ball with a rolling pin, stir fry the stuffing. Don't be lazy. What I make is 50g a.15g pi.35g filling. This pastry is not suitable for oven or air frying pan because of honey on its surface. There are skills in making delicious dishes.
