Chestnut cranberry ice cake

1

Prepare the material. Chestnuts are direct chestnuts, and if they were, they would have to be pelted with high pressure pots。

2

Take a small pot and put it in chestnuts, add a little water, and the little firecracker boils softly。

3

It is naturally cooled when removed, and is placed in a mixer with a proper amount of water to stir up into a delicate chestnut. Without a mixer, you can crush it with a cane, and then you can put it in a filter and crush it with a spoon, but this method is more exhausting。

4

The chestnuts have been made with sugar and edible oil。

5

Smuggle evenly in one direction。

6

And then you add flour to the mix. If the chestnuts are dry themselves if they are well hit or past the sifted pressure, they are large granules that do not release flour。

7

Put the chestnuts in the frying pan, and the fire gets hotter。

8

Stop heating when the chestnuts become slimy and ready to form. After taking out, put it in the freezer for an hour。

9

Prepare cranberry。

10

Put it in the chestnuts, and prepare for the piping。

11

Prepare the material. The sauerkraut is washed and put in a pot with a little water and a little fire. The color of the cuisine juice becomes darker purple, otherwise the colour will be light when it's formed. Powdered rice powders, sticky rice powders and coated flour are mixed and placed in a small fire in a pot, which is quickly turned over and removed from the fire when the colour is slightly turned yellow and there is no powder。

12

When removed, they are placed in the container, and sugar is poured into the oil, which is then poured into the hot cuisine juice, so that the mixing is even until the hand is not burned and the face group is put on hold for about 15 minutes。

13

chestnuts form equal circles, about 25 g each. the proper amount of pasta is approximately 1:1 and the skin is not too thin to cover the flowers。

14

When it's put on, it's squeezed and completely wrapped。

15

If it's not working well, it's a little pastry-proof, and you can put some pastry on it and knock it out。

16

Put the circle in the moon cake model and press it out。

17

Stylish chestnut cranberry ice-cream moon cakes, made in turn。

Tips: 1. Glutinous rice flour, rice flour, and wheat starch can be bought at supermarkets; if you can't find them, you can order them online. Rice flour is the same as rice flour powder, and wheat starch is the same as wheat starch. 2. If you don't have a blender to make the chestnut puree, you can crush it with a rolling pin, then put it in a sieve and use a spoon to mash it through until it becomes a paste; however, this method is quite tiring. 3. If the chestnut puree is already quite dry or has large grainy particles after being pureed or sieved, you don't need to add flour. 4. The amaranth juice should turn a darker purplish-red; otherwise, the color will be very light after mixing into the dough. 5. Take an appropriate amount of dough; the ratio of wrapper to filling should be about 1:1. The dough skin should not be too thin, otherwise it will be difficult to wrap the filling and press the pattern. 6. The recipe for the ice skin was referenced from online methods; you can also steam the various flours to make the ice skin.