Chongyang chestnut cake making materials:
1750 grams glutinous rice flour, rice flour, 750 grams of fresh chestnuts, sugar 650 grams, 100 grams of brown sugar.
Chongyang chestnut cake the following features:
Cake Ruannuo, Li Xiang-mei.
Chong-Yang Li cake teach you how to do, how to do Chongyang chestnut cake
1. Wash the chestnuts from the middle cut open after the wok, add water, you have not seen chestnuts, boil 7 ripe, remove and shell, and intima.
2. Glutinous rice flour 250 Kejia Mix grated 25 grams of water, then add brown sugar, mix well, using 18 bamboo sieve sieve into a loose powder.
3. Basin by adding rice flour, glutinous rice flour, white sugar dissolved after the 1400 grams of water, into the pot Jiaocheng paste, moved into a good drawer cloth cage pads are folded down, the steam for about 6 minutes later, thrown off the cage lid with a bamboo sieve screen surface of loose powder in the cake to Li meat neatly in the loose powder on the ground floor, each on a steam again in about 20 minutes, steamed after drying thoroughly, and cut into 7 cm long, 5 cm wide, 1.2 cm thick diamond-shaped block.
Chongyang chestnut cake making essentials:
1. Boiled chestnuts cook at top speed when you use the-wang;
2. Flour paste to use when steaming stir;
3. Sieve when loose powder evenly.
