Chestnut Crispy Cake

2024-04-04 22:31:57 292

A while ago, during the season when chestnuts were ripe, they froze in the refrigerator if they couldn't finish eating. Today, I will make a chestnut shortcake for my child to eat.

Details of ingredients

Technique

difficultyintermediate
workmanshipFried
tasteSweet fragrance
timeThree hours

Steps to make Chestnut Crispy Cake

1. Steam the previously grilled chestnuts in a pot for 20 minutes until they are cooked.
2. Pour the steamed chestnuts into a bowl and add white sugar and butter.
3. Crush the dough with a rolling pin.
If you feel tired, just use a rolling pin on the chopping board to roll it out like this.
5. In the future, knead them one by one and refrigerate them in the refrigerator.
6. Add lard to the flour, sugar to water, and noodles.
7. Cover with plastic wrap and wake up for half an hour.
8. Make another oily dough, using lard and dough.
9. Even if you reconcile, wake up for half an hour.
10. After half an hour, knead and press the dough mixed with water into this shape.
11. Place an oil surface on top.
Then seal the mouth like a bun.
13. Press it flat again.
14. Use a rolling pin to roll out the dough thinly.
15. Roll it up from one end.
16. Then twist it into thin strips and cut them into longer small pieces.
17. Close the mouth from the two days of incision.
18. Pinch both sides tightly towards the middle package.
19. Press a few more times to make it round and slightly thinner.
20. Wrap the chestnuts inside.
21. Close your mouth a few times like the method of wrapping buns.
22. Just press the closed part downwards again.
23. Pan fry over low heat.
24. The fragrant and easily crumbling chestnut cake is ready.