Gris Kitchen Raspberry and Chestnut Mooncakes
1.
Prepare all ingredients
2.
Before roasting the chestnut, cut the skin and brush with oil
3.
Put it in the steaming oven, select the grill mode and run at 230°C for 30 minutes
4.
Soak kidney beans overnight, boil in water for 30 minutes, let cool and peel after cooking
5.
Put the peeled kidney beans into the cooking cup, select 10 gears and run for 3 minutes
6.
Put the bean paste into the pot, add white sugar and unsalted butter, and stir-fry over low heat until thick and thick
7.
Peel the roasted chestnut, chestnut meat and appropriate amount of water, run the wall breaker at 10 gears for 3 minutes
8.
Dried cranberries, finely chopped
9.
Stir the chestnut puree with sugar and unsalted butter, then add dried cranberries, and then take it out and cover with a damp cloth to cool
10.
Add all-purpose flour and 15g of butter to the kidney bean paste and divide it into 3 parts.
11.
Add one part to matcha powder and mix well; add the other part to cocoa powder and mix well
12.
The filling is 25g per serving, and the mooncake crust is 30g per serving; wrap the filling into the mooncake crust to form a circle
13.
Press into the mold and extrude the finished product
14.
Put it in the baking tray, which can be lined with greased paper or tin foil
15.
Put it in the steam oven and select the grill mode at 170 degrees Celsius for 15 minutes
Tips:
1. The filling can be changed to your favorite taste
2. This moon cake mold is easier to use than the traditional mold before
3. If the kidney bean paste is too dry, you can add a little water
4. Dried cranberries can be replaced with raisins
