Here, chestnut cake is also called 'Chongyang Cake', which is only sold a few days around the Double Ninth Festival during the year. Whatever you make, you can eat it whenever you want ~~
The biggest feature of making chestnut cakes is that they use chestnuts and smoked beans. Chestnuts may be found elsewhere, but smoked beans can be regarded as a specialty here. Use the soybeans of this season (they are very plump now), and put the green beans on the stove to smoke them. The old base is used. A small stove with a thin wire mesh frame of wood is placed on it. The green beans are placed on the head and slowly smoked until the skin is wrinkled, the beans are stripped of water, hard, and green and slightly yellow. It tastes particularly fragrant when chewing it ~~~
Sprinkle the osmanthus on the cake while it is hot. The aroma of chestnut, smoked beans, and osmanthus ~~~ This cake is fragrant
Chestnut cake
Recipe Recommendations
- glutinous rice flour 200 grams
- sticky rice flour 100 grams
- warm water 200M
- Osmanthus appropriate amount
- sugar 60 grams
- sweetening
- steamed
- an hour
- ordinary
Steps for Chestnut cake
1
Shred candied dates.
2
Iron the raw chestnut, peel off the coat, dice and slice it for later use.
3
Weigh the required materials.
4
Mix glutinous rice flour and sticky rice flour, add sugar, pour into warm water and knead into a ball. The ball feels dry and tough. Press the ball open and pour in the diced chestnut.
5
Mix them into a group, as shown in the picture above.
6
Brush oil on the inside of the mold. This cake will be sticky after steaming. It will be more convenient to remove the mold after brushing oil.
7
Pull a small piece of dough into the mold and press it into shape.
8
Press a piece of chestnut slices and a piece of candied dates on the surface and arrange them at intervals. The cake I ate when I was a child had red and green silk on it. Kissing didn't like it, so I saved it. Then press a few smoked beans.
9
Brush oil on the steaming rack and line up the shaped cakes.
10
Pour cold water into the pan, steam for another 15 minutes, turn off the heat and simmer for two or three minutes.
11
It will be easier to dry the chestnut cake after it is out of the pan and dry the osmanthus flowers while it is hot. It will be easier to cool down before demoulding.
12
Ouch ~~ It smells so fragrant.