Chestnut Snowskin Mooncake

Overview

Another Mid-Autumn Festival is coming soon, and snowskin mooncakes are a Mid-Autumn Festival food. Incoming from Hong Kong. In the 1980s, snowskin mooncakes were sold in markets in Hong Kong. As a Cantonese, I have long liked and fallen in love with eating snowskin mooncakes during the Mid-Autumn Festival, so I started DIY snowskin mooncakes and made my own favorite fillings. Yesterday I made purple sweet potato snowskin mooncakes, and today I made chestnut snowskin mooncakes. PS: The main ingredient is skin and the auxiliary ingredient is filling. The ratio of mooncake skin to mooncake filling is 3:7. The following ingredients are the recipe for 20 50g mooncakes

Tags

• mooncakes
• chengfen
• chestnut
• fine white sugar
• glutinous rice flour
• maltose
• rice flour
• salad oil
• milk
• powdered sugar

Ingredients

Steps

1. 1 Making mooncake filling 1: Wash fresh chestnuts, cook them and remove the shells

   

2. 2 Making mooncake filling 2: Boil the chestnuts after shelling them in a pressure cooker, then heat them and crush them with a food processor;

   

3. 3 Making mooncake filling 3: Heat a pan, dry-fry the chopped chestnut meat, there is no moisture, add fine white sugar and stir-fry the sugar until it melts;

   

4. 4 Making mooncake filling 4: Add maltose and stir-fry until melted, add salad oil and stir-fry in three batches, stir-fry until it does not stick to the pan and can form a ball;

   

5. 5 Making mooncake filling 5: Fried filling, let cool, knead into a ball, divide into 35g portions, exactly 20 portions.

   

6. 6 Making mooncake skin 1: Add powdered sugar, milk and salad oil and stir; brush with glutinous rice flour, sticky rice flour and orange powder, mix well; then add them together and mix well, without any grains, wrap it with plastic wrap and leave it for 30 minutes

   

7. 7 Making mooncake skin 2: Steam over high heat for about 20 minutes. PS: It depends on the size of the pot and the fire. In order to prevent water vapor from entering, I wrapped it with plastic wrap

   

8. 8 Making mooncake skin 3: Take out and mix well, cool and knead into dough

   

9. 9 Divide 15 grams into one portion, exactly 20 equal portions

   

10. 10 Roll out the skin thinly and add filling

    

11. 11 Close your mouth and knead evenly

    

12. 12 Put it into a 50g mooncake mold, press down and it will come out

    

13. 13 This is the chestnut snowskin mooncake, which will taste better after being refrigerated for two days