Chestnut Ice Skin Mooncake
2024-11-15 14:59:13 623
Another year's Mid-Autumn Festival is coming, and ice covered moon cakes are a kind of Mid-Autumn Festival food. Introduced from Hong Kong. In the 1980s, ice skin mooncakes were sold in the Hong Kong market. As a Cantonese, I have long liked and fallen in love with eating ice covered moon cakes on the Mid-Autumn Festival, so I started DIY ice covered moon cakes to make my favorite stuffing. I made purple sweet potato ice skin mooncakes yesterday, and today I made chestnut ice skin 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 a formula for 20 50g mooncakes
Details of ingredients
Technique
Steps to make Chestnut Ice Skin Mooncake
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1. Making mooncake filling: 1. Fresh chestnuts are washed clean, cooked, and shelled![]()
2. Making mooncake filling 2: After removing the shell, boil the chestnuts in a pressure cooker until they are tender, then heat them up and crush them in a blender;![]()
3. Making mooncake filling 3: Heat up the pot and stir fry the chestnut meat that has been dried and crushed without any water. Add fine white sugar and stir fry until the sugar melts;![]()
4. Making mooncake filling 4: Add maltose and stir fry until melted. Add salad oil and stir fry three times until the filling is non stick and can form a ball;![]()
5. Making mooncake filling: Stir fry the filling, let it cool, knead it into a ball, and divide it into 35 grams each, exactly 20 portions.![]()
6. Making mooncake skins: Mix powdered sugar, milk, and salad oil together; Brush and mix glutinous rice flour, sticky Rice noodles and clarified flour; Then add them together and mix well. There are no particles, wrap them in plastic wrap, and let them sit for 30 minutes![]()
7. Making mooncake wrappers 2: Steam on high heat for about 20 minutes. PS: It depends on the size of each pot and heat. To prevent water vapor from entering, I wrapped it in plastic wrap![]()
8. Making mooncake skins 3: Take out and mix evenly, cool down, and knead into dough![]()
9. Divide into 15 grams each, exactly 20 equal parts![]()
10. Roll the skin thin and put in the filling![]()
11. Close the mouth and knead evenly![]()
12. Put it into a 50g mooncake mold and press it down to release it![]()
13. This is a well made chestnut ice skin mooncake, which tastes better when refrigerated for two days
