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Lao Cai chestnut cake is a delectable dessert that is sure to please the taste buds of anyone who tries it. Originating from the mountainous region of Lao Cai in Vietnam, this cake is known for its unique blend of flavors and irresistible aroma. Made with tender chestnuts, aromatic spices, and a touch of sweetness, it is a delightful treat that can be enjoyed on any occasion. Whether you are a seasoned chef or a novice in the kitchen, this recipe is easy to follow and guarantees a mouthwatering result. In this article, we will share with you the step-by-step process of making Lao Cai chestnut cake, ensuring that everyone who tastes it falls in love with its incredible taste.
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Lao Cai chestnut cake is a famous specialty of Sapa region because of its unique and attractive flavor. Today, Cfis.edu.vn will show you how to make delicious Lao Cai chestnut cake and make sure everyone loves it!
Ingredients for Lao Cai chestnut cake
- 520g peeled chestnuts
- 500ml fresh milk without sugar
- 400g flour
- 150g sugar
- 1 chicken egg
- 50g chestnut jam
- 110g cooking oil
- 5g salt
Good tip : To make the dish more delicious and attractive, you should note that when buying chestnuts, you should choose those that are reddish-brown in color, very glossy, without black spots, without discoloration and with a characteristic aroma.
How to make Lao Cai chestnut cake
Step 1Boiled chestnuts
First, you put the pot on the stove and turn the heat to medium , then in turn add 500g of peeled chestnuts, 500ml of unsweetened fresh milk and 1 teaspoon of salt.
When the chestnuts are ripe, you mash the seeds through a sieve and use a blender to grind the nuts , and while waiting for the chestnuts to ripen, boil the remaining 20g of chestnuts in boiling water.
Step 2Nutmeg slug
Next, you mix the mashed chestnut mixture above with 100g of granulated sugar , then put in a pan and slug on low heat until the mixture is thick and smooth, then turn off the heat and put in a separate bowl.
Step 3Mix the dough for the outer and inner crust of the cake
You put the ingredients in a bowl including 250g of flour, 45g of cooking oil, 50g of sugar and 100ml of filtered water in turn , then mix the mixture until it forms a sticky dough.
Next, you put in another bowl 150g flour and 62ml cooking oil , proceed to mix well so that the ingredients are blended together and become a smooth, flexible dough, then you cover the 2 bowls with plastic wrap. product and incubated for about 30 minutes.
Step 4Divide the dough into small pieces and roll the dough into layers
At the end of the incubation time, you divide the dough into small pieces to make the crust and mold into 10 balls, each about 40g , and also divide the dough to make the crust and weigh into 10 balls, about 23g each.
Then, you put the dough on the table, roll it out thinly and then put the dough for the crust on top, spread it evenly and roll it into a tree shape , then roll the dough from the middle to the top and bottom 2 , until When the dough is thin, roll the dough again, set aside and repeat the above operations with the remaining dough balls.
Step 5Shape the cake
The next step, you divide the cake mixture into 10 rounds, each about 85g , of which 5 you give ½ teaspoon of chestnut jam , the remaining 5 you put in the middle of the chestnut. initially boiled .
Next, you take a ball of dough rolled in the above step, roll it from the center to around to spread the dough thin, then you put a filling in the middle, press lightly, grab the edges of the dough to cover the filling, shape the dough. Make it beautiful and then press to make the cake slightly deflate . Then, you repeat these operations until the remaining dough and filling are used up.
To make it easier to mold the cake as well as to feel the taste of the cake more delicious, you need to put the boiled chestnuts and chestnut jam right in the middle of the filling so that the filling is evenly filled, avoiding the chestnut and chestnut parts. jam was exposed and ripped the crust.
After preheating the oven at 180 degrees Celsius for 10 minutes , put the cake on a baking tray lined with non-stick baking paper and bake the first time at 170 degrees Celsius for 15 minutes . Next, you take out the cake, wait for the cake to cool down, then brush the surface of the cake with a thin layer of beaten egg yolk , finally bake the cake for another 5 minutes at a temperature of 170 degrees Celsius to complete.
Before you bake the cake for the first time, you can also brush a thin layer of raspberry juice on the cake to help it taste and bring out the eye-catching color!
The finished chestnut cake not only has a beautiful bright yellow color, but also has a unique, crispy and very addictive thousand-layer crust. In particular, with the soft filling, gentle aroma and sweetness from the chestnut, you can sip the cake with a cup of hot tea to be able to feel the flavor of the cake more clearly.
So Cfis.edu.vn has finished showing you how to make a delicious Lao Cai chestnut cake and make sure everyone loves it! What are you waiting for, go to the kitchen and show off your talent right away with this delicious and new specialty dish!
In conclusion, making Lao Cai chestnut cake is a delightful culinary experience that is sure to impress everyone who tries it. This traditional Vietnamese delicacy is not only delicious but also holds cultural significance, showcasing the unique flavors and culinary traditions of the region. By following the simple yet precise steps outlined in this recipe, you can easily recreate this delectable treat in your own kitchen. The combination of moist chestnut flour, fragrant coconut milk, and a touch of sweetness from sugar creates a cake that is light, fluffy, and bursting with flavor. Whether you are hosting a special occasion or simply craving a tasty dessert, Lao Cai chestnut cake is a sure-fire way to please your taste buds and win the hearts of your loved ones. So go ahead, embark on this culinary journey, and share the goodness of Lao Cai chestnut cake with everyone; it’s an experience that is certain to be cherished and loved by all.
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