How to make chestnut cake.
ChestnutsCake It's a traditional Beijing snack Dessert Also known as flower cake. Chestnut cake is made with chestnuts as the main ingredient. Sun Simiao mentioned in "Essential Prescriptions of Golden Mean" that chestnuts "can be eaten raw, very effective for treating waist and leg pain."Therefore, chestnut cake made from chestnuts also has health benefits. Next, I will introduce the specific method of making chestnut cake.
The authentic Beijing chestnut cake recipe
Ingredients
Glutinous rice flour Rice flour 200 grams.1 kilogram of fresh chestnuts White sugar 300 grams Safflower Sauce 250 grams, water 600 ml
Method
1. Use a knife to cut a cross on the surface of the fresh chestnuts, put them in a pot, add water, and cook over medium heat for about 10 minutes, then remove. Cool and peel off both layers of skin, rinse with water.
2. Add water to the pot, put in the peeled chestnuts, and cook for 30 minutes, then remove and drain.
3. Mash the cooked chestnuts into a paste and let them cool.
4. Mix white sugar, glutinous rice flour, and 300 ml of cold water in a pot and cook over medium heat until it becomes viscous, then remove from heat and stir in chestnut paste and safflower sauce.5. Place the chestnut paste on a clean cloth and press it into rectangular pieces about 4 cm thick, then sprinkle with white sugar and cut into squares. A simple chestnut cake recipe
Ingredients
Fresh
Water chestnuts
50 grams, glutinous rice flour 250 grams Peanuts 50 grams Walnuts 50 grams, white sugar 20 grams, safflower sauce 50 grams Method 1. Cut the water chestnuts in half diagonally, put them in a pot, add water, and cook over high heat for about 10 minutes until cooked, then remove.
2. Cool the chestnuts, peel off the outer skin and inner skin, and wash them clean. Mash them into a paste and sift through a sieve to make chestnut flour.
3. Add 10 grams of white sugar, safflower sauce, and glutinous rice flour, and knead into a cake dough. Press it into rectangular pieces about 2 cm thick.
4. Sprinkle peanuts, walnuts, and white sugar on the cake surface, then
Steam
Steam for about 15 minutes, then let it cool, cut into 2 cm square pieces, and arrange in a dish.Chestnut cake with gelatin Ingredients
500 grams of chestnuts, 150 grams of white sugar, 20 grams of gelatin Method
1. Cut the chestnut shells into a cross shape, put them in boiling water and cook until soft, then remove and peel off the outer skin, put them in a basin, and mash with a wooden mallet into chestnut paste and sift.
2. Wash the gelatin, put it in an aluminum pot or stainless steel pot, add 170 ml of water, and heat until it melts.
3. Add white sugar and stir until it dissolves, then add chestnut paste and stir. Pour into square dishes and level.
4. Let it cool and refrigerate, and cut into 3 cm square pieces when eating. Arrange on a plate and serve.
Tips for making chestnut cake 1. Chestnuts must be cooked until soft and mashed, and the mashed chestnut paste must be sifted through. This will make the chestnut cake have a delicate texture. 2. The proportion of gelatin, water, and chestnut paste must be appropriate. It cannot be too soft or too hard. Too soft will not form, and too hard will have a crunchy texture.
3. You can also directly press the chestnut paste into pieces and fill it with fillings to make 3- or 5-layer chestnut cakes.
After drying, place in the refrigerator to cool, and cut into 3 cm square pieces before serving.
Tips for making chestnut cake
1. Make sure the chestnuts are cooked until soft and mushy, and after mashing, strain the chestnut puree. This is important for a smooth texture.
2. The proportions of gelatin, water, and chestnut puree should be appropriate. Neither too soft nor too hard. Too soft will not hold its shape, and too hard will be crunchy.
3. Alternatively, you can spread the chestnut puree in sheets, and add fillings in between to make 3 or 5 layer chestnut cake.
