Chestnut Snowy Mooncakes

Name: Chestnut Snowy Mooncakes
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 45g Glutinous rice flour; 35g Sticky rice; 20g starch; 180g milk; 50g Powdered sugar; 15g Salad oil; 500g Chestnuts (meat); 100g Caster sugar; 50g maltose

by sourcehe

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

It is the Mid-Autumn Festival of the year that is approaching, and snowy mooncakes are a kind of Mid-Autumn Festival food. Incoming from Hong Kong. In the 1980s, snowy moon cakes were sold in Hong Kong markets. As a Cantonese, I loved and fell in love with eating snowy mooncakes during the Mid-Autumn Festival for a long time, so I started DIY snowy mooncakes and made my favorite fillings. I made purple sweet potato snowy mooncakes yesterday, and today I made chestnut snowy mooncakes. PS: The main material is leather, and the auxiliary material is filling. The ratio of moon cake skin to moon cake filling is 3:7. The following materials are the formula with 20 50g moon cakes

Ingredients

Chestnut Snowy Mooncakes

1. Making mooncake filling 1: Wash the fresh chestnuts, cook them, and remove the shells

2. Making mooncake filling 2: After removing the shells, the chestnut is boiled in a pressure cooker, and then crushed by a cooking machine.

3. Making mooncake filling 3: Heat the pan, dry-fry the broken chestnut meat, without moisture, add fine white sugar to melt the sugar

4. Making mooncake filling 4: Add maltose and stir-fry until melted, add salad oil and stir-fry for three times, stir-fry until it is not sticky and can form a dough

5. Making mooncake filling 5: Fried filling, let cool, knead into a ball, divide into 35 g portions, exactly 20 portions

6. Making mooncake skin 1: Add powdered sugar, milk, salad oil and stir; glutinous rice flour, sticky rice flour, and simmered powder, and mix well; then add and mix together, no particles, wrap it with plastic wrap and leave it for 30 minutes

7. Making mooncake skin 2: Steam for about 20 minutes on high fire, PS: It depends on the size of various pots and fires. In order to prevent water vapor from entering, I wrap it in plastic wrap.

8. Making mooncake skin 3: Take out, mix well, cool, and knead into dough

9. Divide 15 grams into one portion, exactly 20 equal portions

10. Roll out the skin thinly and put in the stuffing

11. Close the mouth and knead evenly

12. Put it into a 50-gram moon cake mold, press down, and it will come out

13. This is a good chestnut snowy mooncake, put it in the refrigerator for two days, it tastes better

Tips:
1. The stuffing is made different according to what you like;
2. There are many recipes for the skin. This recipe has been studied several times, and it is the least sticky and very elastic.