【Chestnut and Cranberry Snowskin Mooncake】

Overview

Snowskin mooncakes can be said to be a model of non-traditional mooncakes. They have become very popular in recent years. Compared with traditional mooncakes, the ratio of oil and sugar is lower, and the fillings and shapes are more novel. I chose my favorite chestnut and cranberry as the filling. The filling I made is sweet and delicate, melts in the mouth, and is delicious when eaten directly~

Tags

• baking
• snacks
• mid-autumn festival
• amaranth juice
• cake powder
• chengmian
• chestnut kernels
• corn oil
• cranberry
• edible oil
• flour
• glutinous rice flour
• rice flour
• white sugar
• powdered sugar

Ingredients

Steps

1. 1 Have materials ready. Chestnuts are purchased directly from chestnut kernels. If they are chestnuts, they need to be cooked and shelled in a pressure cooker first.

   

2. 2 Take a small pot, add chestnut kernels, add a little water, and simmer over low heat until soft.

   

3. 3 After taking it out, let it cool naturally, put it into a blender and add an appropriate amount of water and beat it into a fine chestnut paste. If you don’t use a mixer, you can crush it with a rolling pin, then put it into a strainer and crush it with a spoon to form a puree, but this method is more tiring.

   

4. 4 Add sugar and cooking oil to the beaten chestnut paste.

   

5. 5 Stir evenly in one direction.

   

6. 6 Then add flour gradually and mix well. If the beaten or sifted chestnut paste itself is relatively dry and has large granules, you don’t need to add flour.

   

7. 7 Put the chestnut paste into the wok, heat over low heat and stir-fry quickly.

   

8. 8 When the chestnut paste turns into a thick and easy-to-form filling, stop heating. Take it out and put it in the refrigerator for 1 hour.

   

9. 9 Prepare an appropriate amount of cranberries.

   

10. 10 Add to chestnut paste and mix well, prepare to make stuffing and roll into balls.

    

11. 11 Have materials ready. Wash the amaranth, put it into a pot, add water and bring to a boil over low heat. When the juice turns purple, turn off the heat and take out the juice. It is better if the color of the amaranth juice turns into a darker purple-red, otherwise the color will be very light after being mixed into the dough. Mix the glutinous rice flour, sticky rice flour and clear noodles, put it into the pot and stir-fry quickly over low heat. When the color turns slightly yellow and there is no smell of cornstarch, turn off the heat and take it out.

    

12. 12 Take it out and put it into a container. Add sugar and oil. Pour in the hot amaranth juice in batches. Stir evenly until it is not hot to your hands. Knead into a dough and let it rest for about 15 minutes.

    

13. 13 Roll the chestnut rong into balls of even size, about 25g each. Take an appropriate amount of dough, the ratio of skin to filling is about 1:1. The dough should not be too thin, otherwise it will not be easy to stuff and emboss.

    

14. 14 After adding the filling, knead it together to completely cover the filling.

    

15. 15 If it is not easy to operate, you can dip a little cake powder into the mold to prevent it from sticking. You can also put some cake powder in the mold and spread it evenly and then tap it out gently.

    

16. 16 Place the rounded dough into the mooncake mold, invert it and press it out.

    

17. 17 The formed chestnut cranberry snowskin mooncakes can be made in sequence.