Crispy and FlavorfulChestnutsPancakeA traditional specialty of the Fujian Minbei regionSnack.Chestnut pancakes are very nutritious, and if you make them at home, they don't contain any additives, and they can be eaten as snacks.So, how to make crispy and flavorful chestnut pancakes, and what should be paid attention to when making delicious crispy and flavorful chestnut pancakes?

Melon Food Encyclopedia: Authentic recipe for crispy and flavorful chestnut pancakes

Ingredients

Flour1000 grams, 200 grams of vegetable oil, 25 grams of green onions,Ginger10 grams, salt,PeppercornsAppropriate amount, a little bit of peppercorns and a little bit of fragrant leaves.

Method

1. Make the crispy dough.Heat the oil in a frying pan, add peppercorns, fragrant leaves, ginger and green onions, and fry until the green onions turn yellow. Remove the peppercorns and fragrant leaves, and after the oil cools down, add a small amount of flour, peppercorn powder and salt, and make a soft dough.

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

3. MakePancakes.Gently knead the dough into about 3.5 cm diameter circular strips, cut into 10 large dough pieces, then individually stretch and flatten the pieces, roll into long strips with a thickness in the middle and thin on the edges, spread a layer of soft dough, fold it, press the edges, and make square shapes, wrap the four sides, gather the corners, and make an oval shape. After a while, roll it into a circle about 15 cm in diameter.

4.Fry the pancakes.Heat the pan, put the pancake on the pan, and brush oil on both sides to make a leopard skin color.

Homemade Crispy and Flavorful Chestnut Pancake Recipe

Ingredients

500 grams of flour, 500 grams of chestnuts,Eggs2,White sugar150 grams, 100 grams of vegetable oil, 1 tablespoon of baking powder.

Method

1. First, mix flour, sugar, vegetable oil, eggs, and baking powder to form a dough, and make small roundbiscuitsto set aside.

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

3. Spread 5mm thick chestnut filling on the prepared small biscuits, dip in egg liquid, and fry in oil until cooked, then take out and drain, and you have it.

How to make crispy and flavorful chestnut pancakes?

To make the chestnut pancakes better, you can change the method of making crispy and flavorful chestnut pancakes, and addreddatesandcinnamonand other ingredients. The chestnut pancakes made in this way will have the fragrance of cinnamon and the sweet fragrance of dates.Of course, it is more delicious!

Ingredients

FreshChestnuts500 grams,GlutinousRice flour150 grams, 150 grams of dried dates, 100 grams of white sugar, 5 grams of cinnamon, 5 grams of wet starch, 100 grams of lard.

Method

1. Put dried dates in a pot, cook them, peel, remove the pit, and crush them into a paste. Put it in a bowl;Remove the outer membrane of the lard and cut it into fine granules, add to the date paste bowl;Then add cinnamon, white sugar (75 grams) and mix evenly to make date filling.

2. Peel the chestnuts, remove the shell and flesh, cook and mash, addglutinousrice flour, mix and knead into a dough, cut into 20 pieces, shape into bowl shape, put 25 grams of chestnut filling, fold the edge down, and you have crispy chestnut pancakes.

3. Heat the wok on high heat, put the crispy chestnut pancakes, and fry over low heat until golden brown, then take out and place on a plate, heat the wok to 50% heat, add 50 grams of water, add white sugar (25 grams) to boil, pour wet starch into the pot to thicken, and then put it in the pot to make a crispy glaze, and pour white sugar glaze on the crispy chestnut pancakes, and you can serve.Vegetable oilHeat the oil until it's about halfway hot. Add the chestnut cakes one by one and fry over medium heat until cooked. Remove and place on a plate. In a separate pan, heat over high heat, add 50g of water and 25g of sugar, bring to a boil. Add cornstarch slurry and stir until thickened. Transfer the chestnut cakes to the pan and drizzle with the sugar syrup. Serve immediately.