How to make chestnut cake

In life, many of us may not know how to cook when we leave our parents and live alone. We have to learn how to cook. We can’t eat takeout every day, and the food outside is not necessarily clean. Below I will introduce to you how to make chestnut cake. After reading this, you must try to make it yourself.

1.12 First, peel the sugar-roasted chestnuts you bought from outside and only take out the chestnut meat. Since I eat less, I make less. If I make 10 small cakes, it will be enough. But if the whole family is eating, I will have to buy more sugar-roasted chestnuts. If the chestnut skin is too hard to peel, if you have a solid floor at home, you can drop the chestnut. Be sure to use force so that a crack appears, making it much easier to peel!

2.21 If you have a small rolling pin like mine at home, it would be the best. If not, you can use a bigger one or a spoon. However, using a spoon may be slower. Remember: do not use a juicer or other machine for the sake of convenience, as that will not only damage the machine, but the chestnut paste produced will also not taste good! It must be handmade!

3.1 It’s almost done when the chestnuts are pounded like this. The standard shape is that they will break into pieces when you rub them with your hands, and a little bit sticks to your hands, which is fine. It’s also OK if you feel it’s a little dry!

4.2 Then start pounding the chestnuts. Remember that there must be no water in the bowl now, otherwise the chestnut paste will not only be very thin but also the finished cakes will not have chestnut flavor and will not taste good! So you must smash it firmly, but don't use too much force, otherwise the chestnuts will be smashed out of the bowl, wasting a lot of ingredients.

5.12 Now add a little water, the water position should be two-fifths of the chestnuts, and then continue to stir them together. You can use chopsticks or a rolling pin to stir it into chestnut paste. Just keep stirring until it is evenly mixed, and then continue to beat it with a rolling pin. This time, stir it after beating for a while, and beat it into the shape shown below.

6.21 By the way, I forgot to mention that it is normal for it to appear like this in the middle! Don't think the chestnuts are rotten or something, just look at how half-cooked they are.

7. Continue stirring and pounding until it looks like the above! It can be mashed into its current shape, which looks a bit like peanut butter, a bit sticky and a bit granular. If you like a stronger taste, you can add less water, but the color will not be very good-looking!

8. Then put the smashed chestnut paste into a larger bowl or pot. Next, add flour and glutinous rice flour. If you like, you can add egg white, which will make it softer! Because we didn’t have glutinous rice flour at home, we could only use flour... We didn’t have eggs at home... So we didn’t use egg whites, so the dish didn’t taste very good... So remember to use glutinous rice flour, otherwise it will be very dry and not very delicious, too dry!

9.1 Use a spoon to stir it into lumps, and then you can knead the dough with your hands.

10.2 Add flour below. If it’s not sweet enough, add a little sugar.

11. This dough is soft and not too soft, which is great!

12.Then roll it into thick strips like this.

13. Then cut it into pieces like this.

14. Roll them into balls one by one. Remember not to use the cut side. Instead, use the smooth side facing outwards to rub them into balls with your palm.

15. Then gently pat it with the palm of your hand to make this kind of sweet cookie. It’s a pity that I didn’t add glutinous rice flour, otherwise it would have been delicious! Before making these small pancakes, you only need to sprinkle a little raw flour on the chopping board and you don’t need to spread it very evenly, but you must ensure that there is no water or oil on the chopping board! This way the chopping board won't stick.

16. Once the small cakes are made like this, they can be baked. It is best not to use an oven, but a frying pan, preferably a non-stick pan. They will look like this when baked.

17. Because there is no glutinous rice flour and egg white, the surface is a bit dry and a bit fuzzy, which is a bit of a failure, but I promise that as long as you make it carefully and add glutinous rice flour and egg white, this situation will not happen!

18. It feels a bit dry without adding glutinous rice flour, but I still have to emphasize that you must add glutinous rice flour and egg white! (Chestnut cake

Although the detailed steps of making chestnut cake have been introduced, you can make innovative changes on your own based on your different understanding. I believe that your innovation and changes will definitely make this dish more perfect.