Chestnut Paste and Bean Paste Mooncakes

Chestnut Paste and Bean Paste Mooncakes

1. Wash the chestnuts first.

2. Put it in the iron kettle rice cooker, add an appropriate amount of water, I only added the amount just barely over the chestnuts.

3. Activate the soup function and start cooking~~

4. After the procedure is over, take out the chestnuts to cool. Cut in half with a knife, peel off the shells, and peel the chestnut kernels.

5. Put 300g of chestnuts into a stirring container, and add 100g of water.

6. Use a blender to beat into a fine chestnut puree. This step is more difficult to beat, because the water is less, so the time for later frying is relatively short.

7. Add an appropriate amount of corn oil to the wok, you can use a little more, and heat to 7 minutes.

8. Add chestnut puree and stir-fry until all the oil is absorbed.

9. Add white sugar, stir fry until well mixed and the sugar melts. The amount of sugar increases or decreases according to personal taste.

10. Let the water in the chestnut puree fry dry, and then let it cool. Stir-fry the chestnuts as much as possible, so that you can omit the step of applying oil or dry powder in the mold afterwards, and it will not stick to the mold.

11. Take 20g of chestnut paste filling and round it. Take another 30g of red bean paste and round it.

12. Flatten the chestnut paste and place a bean paste ball on it.

13. Use the tiger's mouth to push up the chestnut paste skin until it wraps the whole bean paste ball.

14. Prepare a 50g moon cake mold, put in the moon cake embryo, and press it into shape.

15. The beautiful and delicious moon cake is complete~~