Snowy Mooncakes with Chestnut Filling
1.
First make the ice skin and prepare the required materials
2.
Pour milk and powdered sugar in the basin
3.
Stir well
4.
Add corn oil and continue to mix well.
5.
Add glutinous rice flour, sticky rice flour, and orange flour, and mix well.
6.
Cover the stirred batter with plastic wrap and let it stand for 30 minutes, then put it in a steamer and steam it on high heat for 25 minutes. When steaming for about 15 minutes, uncover the plastic wrap and stir again before continuing to steam.
7.
When the steamed dough is cooled to the point where it is not hot, put on gloves and knead the oil floating on the surface into the dough. Cover the kneaded dough with plastic wrap and let it cool, and then put it in the refrigerator for at least 1 hour.
8.
This time to make chestnut filling. Wash the chestnuts, cut into a small mouth, and steam them in a steamer
9.
Peel out the chestnut kernels while it is hot. Prepare the soft sugar and salad oil you need.
10.
Put the peeled chestnut kernels into a food processor and smash them. If it is too dry, add some water.
11.
Put the smashed chestnut kernels into a non-stick pan and stir fry on low heat
12.
After frying some moisture, add soft sugar and continue to fry
13.
Fry part of the water and add salad oil, stir fry evenly.
14.
Stir-fry until the chestnut filling is not sticky and can be hugged into a ball, then you can get it out of the pan.
15.
Cover the chestnut stuffing with plastic wrap, and put it in the refrigerator after cooling.
16.
After the snow skin and chestnut filling are refrigerated, moon cakes can be made. Divide the chestnut filling into 25g balls
17.
Divide the ice skin into 25g balls, add an appropriate amount of fruity powder to the ice skin for color mixing, and cover it with plastic wrap for later use.
18.
Take a piece of skin, squeeze it with the palm of your hand, try to be thick in the middle and thin on the sides, pick it up gently
19.
Put the weighed mooncake filling on top
20.
Put it on the tiger’s mouth, push up little by little, and slowly tighten
21.
After closing, roll into a cylindrical shape.
22.
Prepare the mold, put in the flower piece, pour a little flour into the bucket to prevent sticking, put the cylinder into the mold bucket with the mouth down
23.
Press molding on the scraper
24.
Put it directly in the moon cake box after peeling off the film.
25.
You can make a little pattern, take a little pink snowy skin, press it on the flower piece, scrape the excess part with a scraper, and then use the same method to wrap a piece of moon cake, put it in the mold and press it into the moon cake box. The packaged snowy mooncakes taste better when they are put in the refrigerator for 2 hours and eaten.
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