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The step chart of the ice-skinned moon cake with chestnut paste, how to make it delicious

After cooling slightly, brush the skin with egg liquid (the ratio of egg yolk to egg white is 2:1) and continue to bake the crust golden yellow. after cooling, seal and return to oil.

Sweet potato chestnut paste ice moon cake materials: 120 grams of glutinous rice flour, 120 grams of sticky rice flour, 60 grams of flour, 95 grams of sugar, 475 milliliters of milk, 4 tablespoons of raw oil, 2 sweet potatoes, 2 butter, condensed milk, chestnuts.

Materials: 120 grams of glutinous rice flour, 120 grams of sticky rice flour, 60 grams of flour, 95 grams of sugar, 475 milliliters of milk, 4 tablespoons of raw oil, 2 sweet potatoes, 2 butter, condensed milk, minced chestnuts.

The practice of chestnut paste

1. Wrap the chestnuts in a fresh-keeping bag and crush the rolling pin slightly to facilitate quick cooking. In a small pot, pour the right amount of water into the chestnut meat and cook thoroughly.

2. Prepare the chestnut and wash it clean. Put it in a pressure cooker, add it and press for an hour. Remove and drain the water and peel off the skin.

3. The method of filling the chestnut moon cake: the chestnut is packed in a small bowl and put into a pressure cooker, steam over low heat for about 50 minutes, wait for it to cool naturally and open the lid to take out. Crush the chestnut with a rolling pin and sift it (or add the right amount of water and beat it with a blender), pour it into the pan and stir-fry it over low heat until the water dries quickly, then add the fine sugar and continue to stir-fry until uniform.

4. Add chestnut cream to flatten the appearance, bend it with a soft scraper and flatten it again. Squeeze the surface with 50 grams of light cream and 200 grams of minced chestnuts to make a thick chestnut-flavored chestnut sauce. The hollow position of the cake is filled with fruit, with a circle of cut strawberries on the surface and decorated with mangoes and pingguo in the middle.

5. 50 grams of minced chestnuts, 30 grams of sugar, 50 grams of unsalted butter, 50 grams of baking powder, 25 grams of milk 5ML chestnut cake (Jun's version), first prepare 50g cooked chestnut meat. Prepare a thin sieve, then use a spoon on the back of the sieve to crush the chestnut meat so that the chestnut meat passes through the sieve to become minced chestnut.

6. Chestnut moon cake stuffing method the chestnut is packed in a small bowl and put into a pressure cooker, steam over low heat for about 50 minutes, wait for it to cool naturally and open the lid to take out.

The process chart of Cantonese-style chestnut moon cake, how to make it delicious

1. There are no rules on the technique. It depends on your own habits, but the whole process should be fast and cannot be rotated in your hands for a long time. After closing the mouth, you can see where the stuffing is exposed, and you can pinch a little skin to repair it. Then slightly agglomerate into an ellipse and put it into the mold.

2. Ingredients: 100 grams of medium powder, 70 grams of converted syrup, 30 grams of sunflower oil, 2 grams of water, 500 grams of chestnut kernel, 100 grams of butter, 60 grams of white sugar. Put the chestnut into the rice cooker and simmer with the right amount of water. I cooked this for an hour and a half.

3. Cantonese-style chestnut egg yolk moon cake 1 pour the converted syrup into the container. (2) add boiling water. 3 and then pour in the vegetable oil. (4) stir well. Sift in flour and milk powder. Knead the dough with your hands. Let the kneaded dough stand for 1-2 hours. Divide the crust and chestnut stuffing into the same portion as the egg yolk.

4. Space Chinese chestnut moon cake stuffing method the chestnut is packed in a small bowl and put into a pressure cooker, steam over low heat for about 50 minutes, wait for it to cool naturally and uncover and take out.

How to make chestnut paste

The prepared material. Put the chestnuts in the pot and cook them. Put it in a blender and stir to make a paste. Pour the right amount of oil into the pan and stir-fry the minced chestnuts over medium and small heat. Add sugar three times in the middle. See that the minced chestnuts are completely absorbed before pouring oil. Taste it.

Mashed chestnuts: mashed chestnuts 100 granulated sugar 25-30 maltose 14 practice: mashed chestnuts and granulated sugar are put into the wok and boiled over high heat until the water evaporates. Add maltose and cook until thick. Note: I used 400g uncooked chestnuts and the finished product is about 630g. Cover the cooked chestnut stuffing with fresh paper to avoid air-drying.

The practice of fragrant slippery chestnuts: the materials are weighed and ready. Break the chestnut kernel with a grinder. Here I use the chef's machine to grind accessories. Beat the ground chestnut kernels with powdered sugar and softened butter. Note that the mixture will be sticky and easy to agglomerate. Add all the light cream and beat well.

How to make delicious chestnut stuffing? home of homemade chestnut stuffing

1. Wrap the chestnuts in a fresh-keeping bag and crush the rolling pin slightly to facilitate quick cooking. In a small pot, pour the right amount of water into the chestnut meat and cook thoroughly.

2. First make chestnut stuffing (I make more at one time, corresponding to the crust material will have leftover): chestnut shelled, chestnut kernel cooked. After cooling, beat minced chestnuts with a blender (add a little water and stir smoothly).

3. The practice of fragrant chestnut paste: the materials have been weighed and prepared. Break the chestnut kernel with a grinder. Here I use the chef's machine to grind accessories. Beat the ground chestnut kernels with powdered sugar and softened butter. Note that the mixture will be sticky and easy to agglomerate. Add all the light cream and beat well.

4. The method of pasting the minced chestnut stuffing is to make the stuffing first, and the chestnuts are cooked and peeled. Mash it into mud. Put it in the pan and add butter (it's fine without it, but it's a little light, or with stir-fried oil). Stir-fry over low heat, depending on the sweetness of mashed chestnuts, add sugar appropriately. If it's sweet enough, it's okay without sugar.

5. Raw chestnut 300g excipient oil, proper amount of white sugar, suitable step preparation material. Put the chestnuts in the pot and cook them. Put it in a blender and stir to make a paste. Pour the right amount of oil into the pan and stir-fry the minced chestnuts over medium and small heat. Add sugar three times in the middle. See that the minced chestnuts are completely absorbed before pouring oil. Taste it.

6. Before preparing to make this pastry, prepare the filling first. The main ingredients of stuffing are seasonal chestnuts, which can be bought in general markets or supermarkets. Put the treated chestnuts in a steamer, steam over high heat, mash them into paste and use.

How do you make chestnut paste?

Put the wrapped chestnut kernels in a small pot and add clear water. It is appropriate to cook the chestnuts for about 30 minutes. After the chestnuts are boiled and cooled, put them in the blender, try to add a little water, and the mixer can stir smoothly. Pour the minced chestnuts into the pan and stir-fry over low heat.

The prepared material. Put the chestnuts in the pot and cook them. Put it in a blender and stir to make a paste. Pour the right amount of oil into the pan and stir-fry the minced chestnuts over medium and small heat. Add sugar three times in the middle. See that the minced chestnuts are completely absorbed before pouring oil. Taste it.

The chestnuts are wrapped in a fresh bag and the rolling pin is crushed slightly to facilitate quick cooking. In a small pot, pour the right amount of water into the chestnut meat and cook thoroughly.