Chestnut filling mooncake

Overview

Relatives gave me some chestnuts, but my family didn't like them very much, so I thought of a way to make them into fillings. Although the Mid-Autumn Festival had passed, the mooncakes were still delicious, so I made them into mooncakes.

Tags

• baking
• mid-autumn festival
• alkaline water
• chestnut
• edible oil
• flour
• syrup
• vanilla extract
• white sugar

Ingredients

Steps

1. 1 Boil the chestnuts and peel them.

   

2. 2 Use cooking sticks to make chestnut paste

   

3. 3 Put a little oil in the pot and bring to a boil, pour in the chestnut paste and stir-fry.

   

4. 4 After the water evaporates, add sugar and continue frying.

   

5. 5 Fry until it feels like it can take shape, then add a little vanilla essence and stir-fry evenly, then cool it down.

   

6. 6 When the filling is cool, divide it into equal portions of 60 grams and set aside.

   

7. 7 Pour the syrup, oil and alkaline water into a basin and mix well.

   

8. 8 Pour in the flour and stir until there is no dry powder left.

   

9. 9 Knead the dough and let it sit for half an hour to an hour, then try to make it not sticky.

   

10. 10 Divide the dough into 40 g pieces.

    

11. 11 Take a piece of dough and press it.

    

12. 12 Add stuffing and close.

    

13. 13 After closing, put it on the baking sheet.

    

14. 14 Then press it with the mold buckle to release it from the mold.

    

15. 15 Place on the middle shelf of the oven, bake at 200 degrees for 5 minutes, brush with egg wash, and bake for another 15 minutes.

    

16. 16 The rich chestnut flavor is fragrant and sweet.