Lotus Seed and Chestnut Mooncakes
by zhuzhu82630
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Mix the invert syrup and liquid soap evenly
2. Add peanut oil and beat evenly, add flour
3. Mix well and let stand for half an hour at room temperature
4. Divide lotus seed paste into 20g portions and chestnuts into 15 portions
5. Lotus seed paste mashed round, flattened, wrapped into chestnut filling, smashed round
6. Divide the pie crust into 15g portions and make rounds
7. Squash and pack into lotus seed and chestnuts
8. Slowly push up until the whole lotus seed paste and chestnuts are covered
9. Sprinkle the mold with thin powder, and put the moon cake into the abrasive tool.
10. Press out the mooncakes, bake at 180 degrees for 5 minutes, take out and brush the egg mixture, bake for 10 minutes, take out and brush the egg mixture again and bake until the color is satisfactory, let cool, seal and return to the oil
Tips:Cantonese-style mooncakes generally have the best taste after returning the oil for about 2 days. Since the chestnut filling is fried by yourself, it is recommended to put the oil back in the refrigerator.
