[Easiest way to make chestnut cake]_how to do_how to do
Everyone loves delicious food, especially some foods that are not common in life. There are many local specialties that we like most.
Chestnut cake is a very delicious food. It should be a special food that belongs to a certain place. It is more complicated to make, but we can also refer to some materials to make it.
What are the simplest chestnut cake practices?
Production method Method 1: Raw materials: (to make 120 pieces) 1000 grams of chestnuts, 310 grams of gold cake, 450 grams of Chengsha filling, 5 grams of green plum, 300 grams of sugar, and melon seed kernel 2.
5 g production: First, wash the chestnuts, make a small cut on the skin with a knife, put in a cold water pot, the water should flow over the chestnuts, cook for 20 minutes with high heat, remove the skins, and steam them in a basket for about 1 hour.
When the chestnut meat is soft and rotten, mash it, and knead it to make a chestnut puree. If the mud is dry, add water and sugar.
Second, cut the gold cake (300 grams) into four large pieces of 13 cm long and 10 cm wide, and cut the remaining small diamond-shaped pieces.
Green plums are cut into thin filaments; the seeds are washed; 300 grams of white sugar and cold water are boiled into a sticky sugary juice.
3. Put a damp cloth on the case board and take 200 grams of chestnut mud in three equal portions.
First spread one of them on a wet cloth, and use a knife to wipe a 13 cm long and 10 cm wide ink cartridge piece, put a large piece of gold cake on it, and then take a chestnut mud and wipe it into the same size piece. Take a quarterThe Chengsha filling stall is smoothed on the second layer of chestnut mud and covered with a layer of chestnut mud slices.
Make 4 pieces in this way.
Finally, green plums, melon seeds, and diamond-shaped gold cakes are decorated with various patterns on the surface of the cake to form a chestnut cake.
4. When eating, cut the chestnut cake into small cubes, place it in a plate, and serve with sugar.
Method 2 Ingredients: chestnuts, 1,000 sugars, 300 grams of glutinous rice flour, 200 grams of osmanthus sauce, 250 grams of cold water and 60 milliliters.
Soak chestnuts in boiling water 5?
Peel and wash after 10 minutes.
Cut the chestnuts into thin slices, put them in a small pot, add 200 ml of cold water, place the pot in a steamer, and steam for 40?
Remove the chestnuts after 50 minutes.
Take 300ml of sugar, glutinous rice flour and cold water, put it in a pot, boil on medium heat, and when it is sticky, remove the heat, then add chestnut puree and osmanthus sauce and stir well.
Pour out the chestnut sauce, scrape it into 2 cm thick pieces with a small wooden board, and cut into some shapes at will.
The product features soft texture, moderate sweetness, rich chestnut flavor and rich nutrition. It is a small food popular with children.
Method three[raw materials]250 grams of raw chestnuts, 150 grams of sugar, 5 grams of osmanthus sauce[production and consumption process]1.
Use a knife to scribble the surface of the raw chestnuts, put them into a copper pot, pour in clear water, and cook over high heat (about ten minutes) and remove.
After drying, peel off the inner and outer layers of skin and rinse with water.
Pour fresh water into a copper pot, add peeled chestnuts, and simmer for about 30 minutes.
Rub the cooked chestnuts through Shilo, then knead the chestnuts into a mud, dry them and put them in a clean cloth, add 50 grams of white sugar, rub the sweet-scented osmanthus sauce across the cloth to form a chestnut noodle, and put it on the case.Form a quarter-thick broadband film, sprinkle a layer of sugar on the surface and flatten the four sides, and then cut into quarter-square blocks to serve on the plate.
Method 4[Materials and Production]500 grams of chestnut and 250 grams of sugar.
The chestnuts are boiled for 30 minutes, peeled cold, put in a bowl, steamed in a basket for 30 minutes and removed.
Add sugar, squeeze into chestnut puree and add to enamel plate.
Cut into 4 cm long and 3 cm wide pieces.
Think of pastry as a small amount at a time.
[Efficacy and avoidance]Spleen and stomach, stop bleeding.
Applicable to elderly peptic ulcers, weak body, vomiting blood, blood in the stool, etc.
Dietary methods[raw materials]500 grams of chestnut, 250 grams of sugar.
[Method]Boil chestnut for 30 minutes, peel it cold, put it in a bowl, steam it in a basket for 30 minutes, take it out, square mouth white sugar, press into chestnut puree, put it into an enamel plate, cut into 4 cm long and 3 cm wideThe block is ready.
[Efficacy]Spleen and stomach, stop bleeding.
[Indications]Peptic ulcers in the elderly are weak, vomiting blood, blood in the stool, etc.