How to make chestnut cake in the oven at home How to make chestnut cake in the oven at home

1, chestnuts with a small bowl into the pressure cooker, on the gas after a low-fire steaming for about 50 minutes, until it cools naturally open the lid and take out.

2, with a rolling pin will be crushed chestnuts and sieve (or add the right amount of water with a blender into a paste), poured into the pan on low heat and fry dry to the moisture is almost dry after adding sugar continue to fry until even.

3, salad oil in 3 times to add to the chestnut paste in the frying, plus one to be completely absorbed oil and then add the next, to be completely absorbed after the sheng out, cooled and refrigerated for use.

4, the water added to the heated syrup and mix well, then add the oil and mix well, the flour sifted into the sugar and oil pulp with a rubber knife mixing mixture into a ball, at room temperature to wake up for 2 hours.

5, the dough is divided into small pieces and rolled, chestnut filling rolled into a round, the ratio of skin and filling is 3:7.

6, a piece of dough flattened, the center of the filling, the pie crust slowly pushed up, wrapped around the filling, dough into a ball.

7. Pat a little flour on the ball and put the ball of dough into the moon cake mold.

8, baking sheet pad baking cloth, moon cakes pressed out on the baking sheet, the surface sprayed with water, the oven preheated at 200 degrees, put in the middle of the baking ten minutes, remove to cool for 5 minutes.

9, a little cooler after the skin brush with egg wash (egg yolk and egg white ratio is 2:1) continue to bake the crust golden, cooled and sealed back to oil.