Creamy Chestnut Paste Mooncakes
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
Seeing that the Mid-Autumn Festival was approaching, I only made a cloud-leg mooncake, which seemed a bit too difficult to make, and it didn't make sense to not make Cantonese-style mooncakes. Calculating the inventory in hand, the milk-flavored chestnut paste filling is relatively new, and I have never made a Cantonese-style moon cake with chestnut paste.
As long as there are fillings, mooncakes can be made in minutes. No longer pursuing thin-skinned stuffing, skin stuffing is still pretty decent. The thicker the skin, the easier it is to wrap it up, which is much faster than 28/19.
Always use whole egg liquid to brush the surface. In the earliest days, pure egg yolk was mixed with a little bit of water. Later, I thought that the result of the egg yolk brushing was too bright yellow, or the bright yellow of the whole egg liquid looked more pleasing to the eye, and later they all switched to the whole egg liquid. Also save trouble, no need to pick the egg yolk.
The surface of the mooncakes was crispy when they were just out of the oven. After only standing overnight, the crust of the mooncakes would absorb moisture and become soft. The milk-flavored chestnut paste made by myself is not so oily, but the taste is sweet and the texture is soft, which is also good. . . . "
As long as there are fillings, mooncakes can be made in minutes. No longer pursuing thin-skinned stuffing, skin stuffing is still pretty decent. The thicker the skin, the easier it is to wrap it up, which is much faster than 28/19.
Always use whole egg liquid to brush the surface. In the earliest days, pure egg yolk was mixed with a little bit of water. Later, I thought that the result of the egg yolk brushing was too bright yellow, or the bright yellow of the whole egg liquid looked more pleasing to the eye, and later they all switched to the whole egg liquid. Also save trouble, no need to pick the egg yolk.
The surface of the mooncakes was crispy when they were just out of the oven. After only standing overnight, the crust of the mooncakes would absorb moisture and become soft. The milk-flavored chestnut paste made by myself is not so oily, but the taste is sweet and the texture is soft, which is also good. . . . "
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