It's a bit busy these days. My mother has returned to the countryside, and the aunt who does housekeeping at home has also resigned. My son is at home during the holiday, and the daughters take turns catching a cold. I just keep spinning like a top, busy taking care of the young masters and young ladies at home.
I am busy every day, so busy that I almost forgot that August 15th was coming soon. Until yesterday, my young master asked me strangely, why did I not make mooncakes this year? Only then did I realize that August 15th was coming. Well, make the fillings first, the mooncakes, and then make them slowly.
chestnut paste
Recipe Recommendations
- chestnut 250 grams
- flour 50 grams
- white granulated sugar 50 grams
- edible oil 30 grams
- sweetening
- cook
- half an hour
- simple
Steps for chestnut paste
1
Prepare all materials.
2
Wash the chestnuts and place them in a voltage cooker and press for 20 minutes.
3
Remove and peel off the shell.
4
Roll back and forth with a rolling pin into velvet.
5
If you want to taste more delicate, you can sift through a flour sieve.
6
Add white sugar and stir well.
7
Add the cooking oil and mix well to form a chestnut paste.
8
Wash the pan, dry it over medium to medium heat, and pour in the flour.
9
Stir fry over medium to medium heat until slightly pale yellow.
10
Shovel it out and spread it to cool for later use.
11
Slowly add appropriate amount of cooked flour according to the thin consistency of the chestnut paste, and stir well.
12
Place it in the refrigerator and chill for more than an hour to wrap the filling.
13
The taste was very good. Before they even started wrapping, most of them were killed by the bandits at home.
14
Don't worry about slow sales.
15
Eat whatever you want, wrap it with stuffing or just eat it like this. It tastes very good.chestnut paste Make Tips
1. The amount of sugar can be added while trying. If it is used to make stuffing, it can be slightly sweeter than usual. It has more sugar, better taste, and is conducive to preservation. 2. Chestnut has less water and will be easier to loosen after cooling, so you can add a little more cooking oil as appropriate. 3. The amount of flour should be determined according to the thin consistency of the chestnut paste after mixing with the edible oil. Add it slowly, don't pour it all at once, knead it while pouring, and feel that it can be kneaded into shape.