Lotus Seed and Chestnut Mooncake

Overview

How to cook Lotus Seed and Chestnut Mooncake at home

Tags

• baking
• children
• festival customs
• traditional food
• mid-autumn festival
• mooncakes
• chestnut stuffing
• egg liquid
• invert syrup
• jianshui
• lotus paste filling
• peanut oil
• plain flour

Ingredients

Steps

1. 1 Mix the invert syrup and soda water evenly

   

2. 2 Add peanut oil and stir evenly, then add flour

   

3. 3 Mix thoroughly and let stand at room temperature for half an hour

   

4. 4 Divide the lotus paste into 20g portions, and divide the chestnuts into 15g portions

   

5. 5 Stuff the lotus paste into balls, flatten it, put it into chestnut filling and stuff it into balls

   

6. 6 Divide the pastry into 15g portions and roll into balls

   

7. 7 Flatten and wrap lotus paste and chestnuts

   

8. 8 Slowly push up until the entire lotus paste and chestnuts are covered

   

9. 9 Sprinkle the mold with thin powder, sprinkle the mooncakes with thin powder and put them into the mold

   

10. 10 Press out the mooncakes, bake in the oven at 180 degrees for 5 minutes, take out and brush with egg wash, bake for 10 minutes, take out and brush with egg wash again, bake until satisfactory color, let cool, seal and return to oil