Back home, Xu Lin took out the ingredients for making chestnut cakes from her spatial storage: oil dough, flour, vegetable oil, sugar, warm water, oil paste, flour, and vegetable oil.
Mix the ingredients for the oil dough together, adding water while stirring until it forms clumps. Then knead it into a dough by hand, cover it, and let it rest.
To make the oil-based filling, pour the oil into the flour and stir until there is no dry flour left.
Divide the water dough and the oil-based dough into equal portions. Wrap each portion in the same number of portions. Wrap the oil-based dough together like you would a bun, cover with plastic wrap, and let rest for 20 minutes.
On another stove, cook chestnuts until soft, peel them, mash them into a paste, and set aside.
To make chestnut puree, pour a little vegetable oil into a frying pan, add the chestnut puree, stir-fry over medium heat, then add white sugar and stir-fry until it becomes very oily. Then squeeze it into a ball and set aside.
Roll the dough into an oval shape, roll it up, and let it rest for 20 minutes. Repeat this process twice.
Roll the chestnut paste into small pieces by hand, smaller than the dough wrappers, otherwise it won't be able to hold the filling.
Finally, roll the dough into a circle, wrap the chestnut paste inside, seal it, let it rest for 10 minutes, then brush with egg wash. You can also sprinkle some sesame seeds. Preheat the oven to 180 degrees Celsius and bake for 40 minutes.
The crispy chestnut cakes were ready. Zhou Pin took a bite and kept giving them a thumbs up.
Xu Lin is like that; she either doesn't do any work at all, or once she starts, she wants to do everything.
So Xu Lin made brown sugar glutinous rice cakes.
120g glutinous rice flour, 90g hot water, soybean flour, brown sugar. 1. Add hot water to the glutinous rice flour while stirring, knead into a dough of medium softness, shape into a rectangle, cut into strips, and round the edges.
Pour some oil into a frying pan, add the glutinous rice strips and fry until they puff up and turn golden brown.
Pour an appropriate amount of water into a pot, add brown sugar and cook until it becomes a thick syrup. Sprinkle soybean powder on the glutinous rice cakes and drizzle with the syrup.
I also made seaweed and pork floss mini cakes:
Three eggs, 25g milk, 25g corn oil, 50g sugar, 45g low-gluten flour, custard sauce, and appropriate amounts of seaweed and pork floss.
Mix milk and corn oil, then add cake flour and three egg yolks and mix well. Add sugar to the egg whites in three batches and beat until stiff peaks form.
Whisk the egg whites and add them to the egg yolk mixture in three batches, mixing well after each addition. Transfer the batter to a piping bag. Preheat the oven to 160 degrees Celsius (325 degrees Fahrenheit). 4. Line a baking tray with parchment paper, pipe in the cake batter, and bake in the middle rack of the oven at 160 degrees Celsius (325 degrees Fahrenheit) for 25 minutes.
After cooling, spread custard sauce on the cake base, then cover it with another layer of custard sauce, and finally top with a thick layer of seaweed and pork floss.
Roujiamo (Chinese hamburger) is also a must.
5 chicken drumsticks, half an onion, 1 green bell pepper, and 6 scallion pancakes.
Wash the chicken legs and make incisions. Put the onion in a pot, then add the chicken legs, 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of oyster sauce, half a bowl of water, and a suitable amount of salt. Press the cook button on the rice cooker and cook until done.
Debone the chicken thighs, add chopped green peppers, pour in the sauce and mix well.
Soften the scallion pancake at room temperature, make a cut, roll it up, flatten it into a pancake, and fry it in a pan over low heat until golden brown on both sides.
Cut the pancake in half lengthwise from the side, then stuff it with the meat filling.
"We'll eat this pancake tomorrow morning. Is there anything else you'd like to eat?" Xu Lin asked Zhou Pin.
"Make some fried chicken, I see you really like it."
Xu Lin's honey butter sauce: Melt the butter, add minced garlic and sauté until fragrant, then add a spoonful of honey, a spoonful of light soy sauce and a spoonful of oyster sauce and stir-fry evenly.
Marinate chicken wings with milk, salt, and black pepper for at least 1 hour. Drain the milk, add two eggs and 3 tablespoons of fried chicken powder, mix well, and then coat with another layer of fried chicken powder.
Once the oil in the pan is hot, add the chicken wings and fry over low heat for 8 minutes. Remove them from the oil and fry them again for 1 minute after the oil temperature rises.
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