Chestnut Cake
1.
The ingredients are all ready.
2.
The chestnuts are cooked and cut with a knife. Use a spoon to slowly dig out the chestnut meat, put it into a fresh-keeping bag, and press it into a puree with a rolling pin.
3.
Pour Arowana Australian wheat cob flour into chestnut puree,
4.
Add a little water to the brown sugar and mix thoroughly to form a granular-free brown sugar water. Pour the brown sugar water into the flour.
5.
Use chopsticks to form a moderately soft and hard dough (do not pour the water all at once, add it depending on the hardness of the dough) and cover the good dough with plastic wrap and wake up for 30 minutes.
6.
The batter after proofreading is smoother and more delicate. Of course, this step can be omitted if the time is not enough.
7.
Put a little oil in a non-stick pan, heat up, scoop a spoonful of chestnut paste with a spoon, drop it vertically on the electric baking pan, cover the lid, and fry the cake.
Tips:
Adjust the batter to a state where it can flow slowly, not too thin. The batter must be fried until it is set and fixed before it can be turned over. There are more pieces of chestnut, and it is easy to break if you turn it too early.
