Chestnut paste mooncake
The Mid-Autumn Festival is coming soon. I bought some chestnuts a few days ago and was busy making some chestnuts. Let's make chestnuts mooncakes. The prepared mooncakes returned to oil after more than a day. It tastes really good and you can eat with peace of mind.
Recipe Recommendations
- flour 300 grams
- invert syrup 180 grams
- vegetable oil 66 grams
- alkaline water 6 grams
- chestnut paste 810 grams
- sweetening
- roast
- several hours
- senior
Steps for Chestnut paste mooncake
1
Mix the invert syrup, oil, and alkali water well, pour into the flour, mix into dough, and simmer for 1 hour.
2
Divide into 30-gram doses each.
3
Make homemade chestnut paste and cut it into 55 grams each.
4
Make it into a spherical shape.
5
Make the dough into a round dough blank.
6
Press flat and add the chestnut paste.
7
Slowly push up the tiger's mouth with your hand, and finally close the mouth tightly.
8
Close down.
9
Sprinkle flour on the mooncake mold and press the mooncake blank into shape. Place on baking sheet.
10
Preheat the oven at 180 degrees C, bake for 5 minutes, remove and brush with egg yolk liquid, and bake for another 20 minutes.
11
Take it out and let it cool.
12
Put it into a plate, and the freshly baked mooncake skin is relatively hard. It will return to oil after cooling and shelving for 2 days.