Chestnut cake

Overview

The Mid-Autumn Festival is coming soon, and there are mooncakes everywhere at home. I looked through the refrigerator and found that there were still some uneaten chestnuts I bought a few days ago, and the new mooncake mold I bought online had arrived again. Then make some chestnut cake, it will still be very fragrant with some cream.

Tags

• home cooking
• afternoon tea
• children's day
• students
• bean paste filling
• butter
• chestnut
• sugar
• whipping cream
• milk

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Put the chestnuts into the pot, heat the water and simmer for 3 minutes

   

3. 3 Then take out the chestnuts and soak them in cold water for a while (this is to make it easier to peel the chestnuts because they expand with heat and shrink with cold)

   

4. 4 Peel the chestnut shell. Isn’t it cute?

   

5. 5 Put it in a pressure cooker and put it under water pressure for 15 minutes

   

6. 6 Put the cooked chestnuts into a blender, add 100ml of milk, blend into puree and sift.

   

7. 7 Heat the pot, add a small piece of butter and melt it

   

8. 8 Put the chestnut puree into the pot, add sugar and light cream according to taste. Stir-fry the chestnut puree into a non-sticky ball, scoop it out and let it cool.

   

9. 9 Divide chestnut puree and bean paste into small even portions

   

10. 10 Wrap the red bean paste into chestnut puree and seal into small dumplings

    

11. 11 Then use a mold to press it into shape (I forgot to take a photo of this step) and serve on a plate