Chestnut Paste Mooncake
1.
Put the chestnut kernels in the rice cooker and add some water to simmer
2.
This is what I cooked for 1.5 hours
3.
Sift the cooked chestnut kernels, or mash them into puree with a food processor like me (depending on the situation, you need to add some water to complete the whipping)
4.
Add appropriate amount of butter and sugar to the pot, add chestnut puree
5.
Stir fry evenly
6.
Until the state you want, this is chestnut paste filling. Actually used 250 grams, there is chestnut filling left.
7.
Making pie crust: Pour syrup into the container, add liquid water and mix well
8.
Add corn oil and mix well
9.
Mix half of the sifted flour with a spatula until there are no particles, then pour in the remaining flour
10.
After mixing evenly, put it in a fresh-keeping bag and put it in the refrigerator for more than 1 hour
11.
Divide the homemade chestnut filling into 30 grams each and make rounds
12.
Divide the refrigerated crust into 10 portions, each about 20 grams
13.
Take 1 pie crust and squash it, put on chestnut paste filling
14.
Wrap it up slowly, remember to push it slowly with a tiger’s mouth, wrap it evenly, and finally round it
15.
Put it in the flour (outside the ingredients) and roll it so that the surface is covered with flour, then shake off the excess flour when taking it out
16.
Put the moon cake blank into the mold
17.
Press the pattern on the baking tray
18.
Bake for 5 minutes in the middle layer of the preheated oven at 200 degrees
19.
Brush with a thin layer of egg liquid after setting
20.
Put it in the oven and bake at 180 degrees for 15 minutes until the surface is colored.
21.
Let it cool and keep it sealed for about 2 days. Let the mooncakes return to the oil and you can eat them.
Tips:
My moon cake is 50 grams. According to the ratio of 4:6, it is 20 grams of crust and 30 grams of filling. If you don’t like to adjust it yourself
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