【cranberry Snowy Mooncake with Chestnut Paste】
1.
Prepare the materials. Chestnuts are directly purchased chestnuts, if they are chestnuts, they need to be simmered and peeled in a pressure cooker.
2.
Put the chestnuts in a small pot, add a little water, and simmer until soft.
3.
After taking it out, let it cool naturally, put it in a blender, add appropriate amount of water and beat into a delicate chestnut paste. If you don't need a mixer, you can crush it with a rolling pin, then put it in a strainer and use a spoon to crush it through a sieve, but this method is more tiring.
4.
Add sugar and cooking oil to the beaten chestnut paste.
5.
Stir in one direction evenly.
6.
Then add the flour in portions and mix well. If the mashed or sieved chestnut paste itself is relatively dry, it is large granular, and flour is not needed.
7.
Put the chestnut paste in a wok, heat it up on a low heat and fry it quickly.
8.
When the chestnut paste turns into a sticky and easy-to-shape filling, stop heating. After taking it out, put it in the refrigerator for 1 hour.
9.
Prepare an appropriate amount of cranberries.
10.
Put it in the chestnut paste and mix well, ready to make the stuffing and rub the ball.
11.
Prepare the materials. Wash the amaranth and put it in a pot with water and bring it to a boil. When the juice turns purple-red, turn off the heat to get the juice. It is better for the color of amaranth juice to become a darker purplish red, otherwise the color will be very light after mixing into a dough. Mix the glutinous rice flour, sticky rice flour, and noodles, put them in a pot on low heat and quickly stir-fry, turn off the heat when the color turns yellow and no raw flour smell.
12.
After taking it out, put it into a container, add sugar, pour in oil, and pour in the hot amaranth juice in batches, stir evenly and let it dry until it is not hot, and leave it to form a dough for about 15 minutes.
13.
The chestnut paste is rolled into round seeds of uniform size, about 25g each. Take an appropriate amount of dough, the ratio of the dough to the filling is about 1:1, and the dough should not be too thin, otherwise it will not be easy to emboss the filling.
14.
After adding the filling, knead it to completely cover the filling.
15.
If it is not easy to operate, you can dip a little cake powder to prevent sticking, and you can put some cake powder in the mold and wipe it out gently.
16.
Put the rounded dough into the moon cake mold and press it out.
17.
The shaped chestnut cranberry snowy mooncakes can be made one by one.
Tips:
Tips:
1. Glutinous rice flour, sticky rice flour, and noodles are all available in supermarkets, but you can buy them online. Sticky rice noodles are rice noodles, and noodles are wheat starch.
2. If you don't need a mixer to make chestnut paste, you can crush it with a rolling pin, then put it in a strainer and use a spoon to crush it into a puree, but this method is more tiring.
3. If the mashed or sieved chestnut paste itself is relatively dry, it is of large granular shape, so you don't need to put flour in it.
4. It is better for the color of amaranth juice to become darker purple-red, otherwise the color will be very light after mixing into dough.
5. Take an appropriate amount of dough, the ratio of skin filling is about 1:1, and the dough should not be too thin, otherwise it will not be easy to emboss the filling.
6. The recipe for Bingpi refers to the methods on the Internet. You can also steam various flours to make Bingpi.
