Crispy and FlavorfulChestnutsFlatbreadA traditional specialty of the Fujian Minbei regionSmall cakes.Crispy and Flavorful Chestnuts are very nutritious. If you make chestnuts yourself at home, they don't contain additives and can be eaten as snacks.So, how to make Crispy and Flavorful Chestnuts? What should be paid attention to when making Crispy and Flavorful Chestnuts?

Melon Food Encyclopedia: Authentic Crispy and Flavorful Chestnuts Recipe

Ingredients

Flour1000g, vegetable oil 200g, 25g green onions,Ginger10g slices, salt,PeppercornsAppropriate amount, a little bit of peppercorns and spices.

Instructions

1. Make soft and crispy.Heat vegetable oil in a frying pan, add peppercorns, spices, ginger slices, and green onions, fry until the green onions turn yellow, remove the peppercorns and other seasonings, wait for the oil to cool, add a small amount of flour, peppercorn powder, and salt, and make a soft and crispy dough.

2. Make dough.Put 500g of cold water in a bowl, add 10g of salt, after the salt dissolves, pour the water into the flour, mix and knead into a dough.

3. MakeCrispyBuns.Roll the dough into a circular strip about 3.5cm in diameter, divide into 10 large dough pieces, then roll each piece into a long strip, flatten, and roll it into a long strip with a thick middle and thin edges, apply a layer of soft and crispy dough, fold it, press the edges, and make a square shape, seal the edges, and fold the corners to make an elliptical shape, let it stand for a while, and then roll it into a circular bun about 15cm in diameter.

4.BakeBuns.Heat a flat pan, put the bun on the pan, and brush with oil on both sides, bake until both sides are golden brown.

How to make home-style Crispy and Flavorful Chestnuts

Ingredients

500g flour, 500g chestnuts,Eggs2,White sugar150g, vegetable oil 100g, 1 tablespoon of baking soda.

Instructions

1. First, mix flour, sugar, vegetable oil, eggs, and baking soda into a dough to make small roundbiscuits.Prepare.

2. After cooking the chestnuts, add white sugar to make chestnut filling.

3. Spread 5mm thick chestnut filling on the prepared small biscuits, place in the middle, dip in egg liquid, and fry in hot oil after being cooked, then remove and drain the oil, and you get it.

How to make Crispy and Flavorful Chestnuts taste good

If you want the Crispy and Flavorful Chestnuts to taste better, you can change the Crispy and Flavorful Chestnuts recipe, and addreddates,andcinnamonto the basic ingredients, the Crispy and Flavorful Chestnuts made in this way have the aroma of cinnamon and the sweet aroma of dates.Of course, it tastes better!

Ingredients

Softchestnuts500g,glutinousrice flour150g, 150g dried dates, 100g white sugar, 5g cinnamon and sugar, 5g wet powder, 100g pork lard.

Instructions

1. Put the dried dates in a pot, cook them, peel, remove the kernels, and mash them into a paste and put them in a bowl;Remove the outer membrane of the pork lard, cut it into fine grains, and put it into the date paste bowl;Then add cinnamon and sugar (75g) and mix evenly to make date paste filling.

2. Peel and remove the chestnut shells, cook, and mash the chestnuts into a paste, addglutinousrice flour, mix and knead into a dough, divide into 20 pieces, roll into a bowl shape, and put 25g of date paste filling into each, fold the opening down, and flatten, and you get crispy date buns.

3. Place a frying pan on a hot stove, add the crispy date buns, and cook them until golden brown, then remove and put them on a plate. Place another frying pan on a hot stove, pour in 50g of water, add 25g of white sugar, and boil. Use wet powder to make a sauce, pour it into the pan and thicken, and then put it on the plate to serve.Vegetable oilHeat the oil until it's about half way heated. Place the glutinous rice cakes into the pot one by one, and cook over medium heat until cooked through. Remove and arrange on a plate. Then, heat the wok over high heat. Add 50 grams of water and 25 grams of white sugar, and bring to a boil. Add cornstarch slurry to the wok and stir to thicken. Transfer to a serving plate and drizzle with the white sugar sauce.