1. All the ingredients are ready.
2. After the chestnuts are cooked, cut them with a knife, dig out the chestnut meat with a spoon, put it into a fresh-keeping bag, and press it into a puree with a rolling pin.
3. Pour the chestnut puree into the basin.
4. Add glutinous rice flour and tapioca starch.
5. Put the brown sugar in a bowl, add about 80 grams of warm water, stir with chopsticks until it melts and pour it into the powder.
6. Use chopsticks to mix into dry powder-free granules.
7. Then knead the dough by hand. Cover the dough with plastic wrap and wake up for about 10 minutes. The flour fully absorbs water and the dough becomes more delicate and soft.
8. The awake dough is rolled into long strips and cut into small pieces with a knife.
9. Put the small agent in the palm of your hand and round it slightly, then continue to place it in the palm of your hand and press it into a cake shape.
10. Brush the oil in the pan, heat the chestnut cake into the pan, leave a gap in the middle to prevent adhesion.
11. Brush the surface of the cake with a little oil, cover the lid, and fry the cake until slightly browned. Eat it while it's hot, it's fragrant, with a strong scent and the taste of brown sugar, and you will feel warm all over your body when you eat one.
Tips:This chestnut cake can be made by directly digging out the chestnut with a spoon, which saves the time of peeling the chestnut and makes it particularly easy to make. The taste of cassava starch is relatively Q. When paired with soft glutinous rice flour, QQ talk about soft glutinous rice has a particularly good taste. My child loves it the most. It’s easy to get a large plate by yourself. The chestnut cake is hot and soft. It is a little bit vigorous and has its own characteristics when it is cold. Also very healthy.
