Water chestnut cake

Overview

A bunch of water chestnuts came, some cooked and some raw. After being tasted, they were tossed aside. Looking at this pile of black horns, I felt a bit at a loss. I can't just leave it like this forever, so I searched for a bunch of solutions. This water chestnut puff pastry looks great, golden and crispy, making it easy to jump into action immediately. It's just that the amount of water chestnuts used is too little, two, and when crushed, it looks like a big mess. The effect is good, crispy and sweet, with a faint taste of water chestnuts. . .

Tags

• pastries
• baking
• pasta
• children
• old man
• afternoon tea
• autumn recipes
• students
• baking powder
• cake flour
• cooked water chestnut meat
• corn oil
• sesame
• white sugar
• whole egg liquid
• baking soda

Ingredients

Steps

1. 1 Ingredients: 40g corn oil, 35g white sugar, 10g whole egg liquid, 97g low-gluten flour, 25g cooked water chestnut meat, 1g baking powder, 0.5g baking soda, a little sesame

   

2. 2 Peel the water chestnuts, remove the flesh, and crush them.

   

3. 3 Pour egg liquid, sugar, and oil into a bowl.

   

4. 4 Beat until fully emulsified.

   

5. 5 Mix flour, baking powder, and baking soda, sift into the sugar liquid, and mix well.

   

6. 6 Add water chestnut mud,

   

7. 7 Mix well to form a uniform dough.

   

8. 8 Take an appropriate amount and make it into a uniform round cake shape.

   

9. 9 Place on a baking sheet, brush the surface with egg wash, and stick with sesame seeds,

   

10. 10 Put in the oven, middle layer, upper and lower heat, 180 degrees, bake for about 20 minutes.

    

11. 11 The surface is golden brown and comes out of the oven.