1. I used a biscuit crust for the mooncake crust here, so I followed the usual biscuit making steps: the butter is softened and stirred
2. Pour in powdered sugar
3. Stir well
4. Add a little vanilla extract and pour in half (15g) of egg liquid
5. Stir well, then pour in the other half of the egg liquid, stir well
6. Sift in low powder
7. Mix into dough
8. Divide the dough into 10 small doughs of 22g, divide the remaining dough into three parts, add red and green pigments respectively (one part of red pigment is more and the other is less)
9. Mix the coloring into the dough
10. Prepare chestnut paste filling, 20g/piece, rub round
11. Take a dough and roll it out gently, wrap it in the stuffing, and gather the dough round
12. Take an appropriate amount of red dough and fill it into the moon cake mold, and then put the filling dough into the shape
13. Take an appropriate amount of green dough and knead it into a leaf shape, and use a toothpick to press out the lines
14. Place the leaves around the flowers and press them lightly to prevent them from falling
15. After everything is done, oven 170 degrees for 15 minutes
16. Baked
Tips:1. Nothing but vanilla extract
2. After the dough is done, you don't need to put it in the refrigerator, take advantage of the softness and good filling
3. The pigment can be replaced by fruit and vegetable powder
4. The recipe is the amount of 10 moon cakes
