Chestnut Bite Cake
1.
Cook the chestnuts in advance, scoop out the chestnuts with a spoon.
2.
Put it in a rice cooker and add 80ml of water.
3.
Select the cooking button.
4.
When there are five minutes left, add white sugar and honey, and use a rolling pin to crush. (If you have a cooking machine, you can make a smoother chestnut puree.)
5.
Shape them into two long strips by hand and put them in a fresh-keeping bag to prevent drying.
6.
The butter is softened at room temperature and beaten with a manual whisk until it is slightly whitish.
7.
Add white sugar and continue to stir.
8.
Add the egg liquid three times and let it absorb slowly.
9.
Sift in low-gluten flour.
10.
Use scraper to stir until there is no dry powder, and knead it into a dough shape by hand.
11.
Put it in the refrigerator for one hour and let it be proofed.
12.
Send out the dough and divide it into two doughs.
13.
Knead the dough into noodles the same length as chestnut strips.
14.
Roll out the dough and put in the chestnut puree.
15.
Close up and wrap.
16.
Cut into evenly-sized pieces.
17.
Place on the baking tray.
18.
Spread a layer of egg liquid and sprinkle some black and white sesame seeds.
19.
Preheat the oven at 190 degrees, and fire up and down at 180 degrees for 20 minutes.
20.
After baking, you can simmer for another five minutes to lighten the color.
21.
Take it out and let it cool completely.
22.
Let's eat~
23.
It's really delicious~
24.
A faint chestnut fragrance~
Tips:
1. The chestnut paste should not be too dry, because it needs to be roasted in the oven.
2. Chestnut can be replaced with other foods such as bean paste.
3. The oven settings are for reference only.
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