How to make chestnut cake

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  1. Peel the chestnuts, steam them in a steamer until the chestnuts are cooked Soft

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  2. Dissolve the yeast with a little warm water at 30 degrees, add flour, and slowly add water Knead slowly into a dough that does not stick to your hands, cover with plastic wrap and ferment for an hour and a half, double in size, room temperature 28 degrees

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  3.Put the steamed chestnuts into a container and mash them with a rolling pin, add vegetable oil and sugar, and continue to mash

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  4.Add a small amount of dry flour into the risen dough to fully knead out the air, roll it into a round strip, and divide it into evenly sized doughs

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  5.Take a piece of dough and roll it into a round shape with a thick middle and thin edges.Tighten the chestnut filling slightly and seal it

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  6.Press flat and add some sesame seeds

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  7.Put in a non-stick pan or pan and cook over low heat until both sides are golden brown, no need to add oil

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  8. Just chestnut cake