Red Bean Paste and Chestnut Mooncakes

Red Bean Paste and Chestnut Mooncakes

by Wanshanhong

4.7 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

3

I used to make moon cakes with red beans. This year I will change the pattern and add a whole chestnut kernel in it. It's just that this year because of being too busy, I didn't make mooncakes in advance and didn't start making mooncakes until the day before Mid-Autumn Festival. It was too late for the recipe to be sent out today.

Ingredients

Red Bean Paste and Chestnut Mooncakes

1. Put all the inverted syrup, peanut oil and liquid soap in a basin.

Red Bean Paste and Chestnut Mooncakes recipe

2. Stir well so that all the ingredients are fully integrated.

Red Bean Paste and Chestnut Mooncakes recipe

3. Add flour and make dough for more than an hour.

Red Bean Paste and Chestnut Mooncakes recipe

4. Take the required amount of red bean paste prepared in advance.

Red Bean Paste and Chestnut Mooncakes recipe

5. The chestnut kernels and bean paste fillings are weighted one by one, with a total weight of 35 grams.

Red Bean Paste and Chestnut Mooncakes recipe

6. Wrap chestnut kernels with bean paste filling to make mooncake fillings.

Red Bean Paste and Chestnut Mooncakes recipe

7. Divide the dough of the pasta into 15 g pieces.

Red Bean Paste and Chestnut Mooncakes recipe

8. Wrap and shape. Spray water before baking.

Red Bean Paste and Chestnut Mooncakes recipe

9. After preheating the oven at 180 degrees, the oven will be tested for six minutes.

Red Bean Paste and Chestnut Mooncakes recipe

10. After six minutes, take it out and brush the surface with egg yolk water.

Red Bean Paste and Chestnut Mooncakes recipe

11. Continue to bake at 180 degrees for 15 minutes and it will be ready.

Red Bean Paste and Chestnut Mooncakes recipe

12. Cut open to see that they are all whole chestnut kernels.

Red Bean Paste and Chestnut Mooncakes recipe

Tips:

Make a total of 12 for this amount.

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