Chestnut Fragrant Plum Cake

Chestnut Fragrant Plum Cake

1. Weigh the oily skin and shortbread materials separately and prepare them;

2. Combine them into smooth doughs, cover them, and let them rest for 20 minutes;

3. Divide and weigh: Take out the loosened oil skin and shortbread from the refrigerator, and divide each into 18 small portions;

4. Roll the oil skin into a circle, and place the dough into a ball in the center;

5. Wrap the shortbread into a ball with the oily skin and let it rest for another ten minutes;

6. Use a rolling pin to roll the pastry balls into strips;

7. Roll it up

8. Turn the horizontal strips into vertical strips, turn the mouth upwards, and flatten them;

9. Then use a rolling pin to roll the dough into a strip;

10. Roll it up again, cover with plastic wrap and continue to relax for ten minutes;

11. Peeled chestnuts are cooked by adding appropriate amount of sugar and the same amount of water;

12. Then pour the cooked chestnuts together with sugar water into the food processor and beat them into puree;

13. Put a little oil in the pot and pour the beaten chestnut puree into it. If you like dessert, you can add a little more sugar;

14. Stir fry until there is almost no moisture, which makes it hard to push;

15. Stir-fry and put it in a bowl;

16. Roll the prepared dough into a circle;

17. Put the prepared chestnut paste filling in the middle;

18. Wrap them and arrange them into a ball shape, and then press to flatten them;

19. Cut the cake into five equal parts of the same size;

20. Pinch the two sides of each portion toward the middle to form a corner;

21. Make a few strokes with a scraper;

22. Put red pigment in the middle of the cake, so that the shaping of the plum cake is completed;

23. Put it in the preheated oven, middle and lower level, 160 degrees, 20 minutes;

24. The roasted chestnut-flavored plum cake is a good afternoon tea.

Tips:

1. Make the crust: put the oily water crust and shortcrust pastry separately into a fresh-keeping bag and put it in the refrigerator to relax for 20 minutes; put the pastry filling into the oily water crust and be careful not to expose the filling;
2. The method of folding the meringue: first roll it into a long strip and then roll it up, then rotate 90 degrees to turn the mouth up, then roll it into a long strip, roll it up, and relax for ten minutes; when the dough is done, press the mouth upwards Flat, roll out into a circle as much as possible,
3. The chestnuts are bought and peeled, add appropriate amount of sugar and equal amount of water to cook, whipped into puree, and then stir-fry in the pot until there is no moisture, then you can add sugar to adjust according to each person's taste;
4. Pack the prepared chestnut paste filling, press into round cakes, cut into five equal parts, then pinch each part into a corner, mark the top a few times with a red mark in the middle, so that the plum blossom shape is formed Finally, put it in a preheated oven at 160 degrees, the middle and lower layer, and it will be fine in 20 minutes.