Chestnut mooncakes
material
#馅料 #
Peeled chestnut 500g / water 1000g
Sugar 60g / Maltose 100g / Peanut oil 56g
Salted egg yolk to taste / a little white wine
#饼皮 #
Medium gluten flour 120g / peanut oil 23g
Invert syrup 83g / lye water 3g
#装饰 #
Egg yolks 1 pc / water 10g
method
▼ Step 1
500g peeled chestnuts, add 1000g of water.
▼ Step 2
Bring to a boil on high heat and turn to medium heat for half an hour, if it is a pressure cooker, just cook for 10 minutes. How to judge whether the chestnut is ripe or not, you can break a small piece and taste it.
▼ Step 3
Put the chestnuts into the wall breaker and add about 600g of the remaining water from the boiled chestnuts.
▼ Step 4
Whisk for 1 minute in the highest gear until smooth and delicate. If, I mean, if you can't beat it delicately, you just need to add a little more water in moderation. In addition, if you disturb for 1 minute, you can divide it into three times, each time for 20 seconds, which can better protect the machine.
▼ Step 5
Pour the chestnut puree into a non-stick pan, heat over high heat and turn to medium-low heat, stirring non-stop.
▼ Step 6
Add 60g of caster sugar and 100g of maltose halfway through, maintain medium-low heat and continue stirring.
▼ Step 7
When the water is slightly dry and the filling color becomes a little darker, add 56g of peanut oil and continue stirring.
▼ Step 8
The whole stir-frying process takes about 40 minutes until the filling is folded to be able to hold the ball, non-stick to the bottom of the pan and the spatula, and it is almost the same. If you can't understand what this state is, check out the video above.
▼ Step 9
Transfer the chestnut filling to a flat plate, smooth the filling to facilitate heat dissipation, and cover with plastic wrap to help moisturize. After the filling is completely cooled, it is about 700g, and it can be stored for half a month in sealed refrigeration.
▼ Step 10
Then prepare the salted egg yolks, spray some white wine to remove the fish, put it in the oven on the heat of 160 degrees and bake for 8 minutes, until the surface is slightly oily.
▼ Step 11
Make Cantonese mooncake crust, 83g of inverted syrup plus 23g of peanut oil, then add 3g of alkaline water.
▼ Step 12
Stir until the sugar oil emulsifies.
▼ Step 13
Then add 120g of gluten flour, knead the dough smooth, seal it in a plastic bag and refrigerate for 2 hours.
▼ Step 14
Regarding the division of the filling and the crust, for example, I use a 50g mold, press 2:8, the crust is 10g, the filling is 40g, of which the egg yolk is 12g, and the chestnut filling is 28g. Since the weight of salted egg yolks is different for each person, the amount of salted egg yolks and chestnut fillings is one or the other, and the total is 40g.
▼ Step 15
Novices are worried about broken skins, it is recommended to press 3:7, such as 50g mold, that is, 15g of pie crust, 35g of filling, of which 12g of egg yolks and 23g of chestnut filling. No matter how many grams of mold you use, you do it according to this algorithm.
▼ Step 16
Finally, start wrapping the mooncake and flattening the chestnut filling.
▼ Step 17
Put the salted egg yolk in the middle and push the mouth of the tiger to round the mouth.
▼ Step 18
Then pinch the crust flat.
▼ Step 19
Put the filling in the middle and push the mouth of the tiger to round the mouth.
▼ Step 20
The surface of the cake is covered with a little flour to prevent sticking, and the inside of the mold can also be rolled with a circle of flour to prevent sticking.
▼ Step 21
Slightly rub the pie embryo into a cylindrical shape and place it in the mold.
▼ Step 22
Hold the mold with one hand and press the other hand twice, you can lift the mold to push out the mooncake.
▼ Step 23
Put all in the oven and bake at 180 degrees for 5 minutes.
▼ Step 24
Mix well with 1 egg yolk and 10 g of water.
▼ Step 25
Remove the mooncake and gently brush the surface with a wool brush with egg mixture. Remember, you must use a wool brush, you can not use a silicone brush, the wool brush should also skim off the excess egg liquid, rather than brush thin, can not brush thick, otherwise the pattern will all be pasted off!
▼ Step 26
Then bake at 180 degrees in the oven for 10 minutes.
▼Finished product
Burst the pulp and brush, and the melting edelweiss egg yolk puff pastry is ready!