The homemade Chestnut Chestnut
By VicentaLakin
The last time I bought a really good bag of Chestnut Chestnuts, I ate it and I wanted to eat it again. It's a purely personal original, but it's not enough。
Recipe Recommendations
- eggs of 2
- low-gluten flour 500 grams
- confit garlic 250 grams
- vegetable oil 250 grams
- yeast 3 grams
- sugar appropriate amount
- sweetening
- roast
- an hour
- simple
Steps for The homemade Chestnut Chestnut
1
The hot-water yeasts are poured into the basin and the yeasts are deciphered, and 250 grams of flour is retorted with hot water。
2
Scratch the face into a smooth face and put it on the basin for 10 minutes。
3
A further 250 grams of flour and peanut oil were poured into the basin and mixed together into a paste-like souffle。
4
Bring out the waking noodles from the iron pot, stomp them in two feet, and wipe them evenly. On the skin, they roll up strips with their hands along one side。
5
I'm going to use my hands to make a two-inch-long little agent. Put your hands on it one by one. Get ready chestnuts into the sugar plumb. Put the cake in a pie。
6
Egging will cover all the egg fluids equally on the right cakes, with an even sesame on them. The oven is preheated for 5 minutes, 200°C for 25 minutes, and then removed. It's so delicious and sweet and sweet, you can try it togetherThe homemade Chestnut Chestnut Make Tips
One, if you want to make it any easier, you can have five more minutes. 2. Note that, when the cake is in shape, the mouth is to be transferred to the oven。