Introduction: Teach you the method of chestnut mooncake: a pound and a half chestnut a bowl of noodles, sweet and delicious, after eating and want to eat
Hello everyone I am Lao Zuo, a post-90s who loves to study food. Soon it's the Mid-Autumn Festival, and it's time to make mooncakes again. Every year during the Mid-Autumn Festival, I never buy and eat the mooncakes in my house, but I make my own hands. And there are many flavors, such as coconut, chestnut, bean paste, egg yolk, and the most traditional five kernel filling. Each kind of mooncake filling method is different, today mainly to share with you a chestnut paste filling, this filling method is relatively simple, the ingredients are simple, only need chestnuts, flour with some sugar, maltose and other accessories can be. It is sweet and delicious, and I want to eat it after eating it, it is really fragrant!
method:
1, Prepare about a pound and a half of chestnuts to wash clean, wash the chestnuts with a knife on top of the cross flower knife. Bring to a boil in a pot of cold water on high heat for 5 minutes.
2, the cooked chestnuts are fished out and slightly cooled, easily peeled off the chestnut skin, the peeled chestnuts are put into the rice cooker, add water and cook for 40 minutes.
3, put the boiled chestnut with water directly into the blender, beat several times, beat into a delicate chestnut paste. Add 60 grams of butter to melt in a waterless and oilless pan, then pour in the stirred chestnut paste, 100 grams of sugar and stir-fry over low heat.
4, fry until the sugar melts, fry the water dry and then add 50 grams of maltose, continue to stir-fry, about 40 minutes or so the chestnuts can easily hold the ball without sticking to the spatula can come out of the pot.
5, our chestnut paste filling is ready, divided into 40 grams one rolled into a ball, put in the refrigerator for an hour when the filling is easier.
6, put 100 grams of invert syrup, 35 grams of corn oil, 4 grams of alkaline water (alkali and water 1: mixing) add 150 grams of ordinary flour, mix well with a spatula and cover with plastic wrap for 2 hours.
7, take out about 24 grams of dough into a ball and then press flat, use your hand to rotate and press the crust to round, in the wrapping of the filling with the tiger mouth rotation upwards press the mouth.
8, put into the baking sheet covered with oil paper, press the shape of the mooncake with a mold, spray a little water with a watering can, preheat the oven at 200 degrees and bake for 8 minutes.
After 9,8 minutes, remove and brush with a little water egg mixture (one egg yolk, one spoonful of water and stir well) In the oven, bake at 165 degrees for 13 minutes.
10, time to take out, the mooncake is still hard, can be put into the plastic bag, put in the refrigerator refrigerated for one night back to the oil, the next day will become very soft.
Today I will share it with you, and the family who like to eat mooncakes remember to collect it! The mooncakes that come out of this way are soft and sweet, clean and hygienic without additives, and eat with confidence.