The Chinese chestnut moon cake with chestnut, peanut oil and sugar as stuffing,can invigorate the spleen and kidney, which is of great benefit to the body.
How To Make The Chinese Chestnut Moon Cake
Put the chestnuts in a small bowl and put them into a pressure cooker. Steam them over low heat for about 50 minutes. Let them cool naturally and take them out.
Use a rolling pin to crush the chestnut and sift it (or add some water and mash it with a blender). Stir in the pan over medium low heat until it dries quickly. Then add sugar and stir until it is even.
Add some salad oil into chestnut paste for 3 times and stir fry. Add one time until the oil is completely absorbed and then add another time. After the oil is completely absorbed, remove the salad oil and put it into cold storage before use.
Add the Alkaline water to the heated syrup and mix well. Then add the oil and mix well. Sift the flour into the syrup and mix with a rubber knife. Wake up for 2 hours at room temperature.
The dough is divided into small pieces and rubbed into circles. The chestnut filling is rubbed into circles. The ratio of skin to filling is 3:7.
A piece of dough is flattened, filling is placed in the center, the pie crust is pushed up slowly, the filling is wrapped, and the dough is spherical.
Pat a little flour on the ball and put the ball dough into the moon cake mold.
Pad the baking cloth on the baking tray, press out the moon cake on the baking tray, spray water on the surface, preheat the oven at 200 degrees, bake in the middle layer for ten minutes, and then take it out for five minutes.
Brush the skin with egg liquid (the ratio of egg yolk and protein is 2:1) after cooling slightly, continue to bake the golden yellow of cake skin, and seal and return the oil after cooling.