The most loving confession of reunion—— Cantonese chestnut and rong mooncake
Ingredients
- Mooncake skin material:
- All-purpose flour (plain flour) 125g
- Inversion syrup 95g
- 槧水 1 gram
- Milk powder 6g
- Chestnut filling:
- Fresh chestnut 500g
- Corn oil 55g
- Fine sugar 95 grams (90-110 grams)
- Cool and white Appropriate amount
Steps
1. The main materials are ready
2. First, make the chestnut filling Wash the fresh chestnuts and cut a cross opening on the top with scissors (Although Duoma’s own chestnuts are not many, they are sweet and delicious)
3. Steam the cut chestnuts in a steamer Medium heat, about 40 minutes If you are not sure whether it is ripe or not, take one out and break it open, or insert a chopstick into the cross opening at the top. If it is easy to insert, it means the chestnut is ripe
4. Steamed chestnuts and dry until warm
5. Peel the skin and put the chestnut kernels into an empty bowl Peeling chestnuts is a big job, time-consuming, and your hands hurt. Duo's mother has to take care of Duo Bao, so she is very busy! In order to save time and convenience, just break it apart and dig it out with a spoon In short, chestnuts also need to be crushed into puree, which saves trouble.
6. Peel the chestnut kernels and mash them with a rolling pin. Pour in an appropriate amount of cold water.
7. Continue to pound with the rolling pin until it becomes pureed
8. Sieve chestnut puree Sifting makes the chestnut paste more delicate. If you like a grainy feel and don’t want to sift, that’s fine too
9. Pour the sifted chestnut paste into a non-stick pan and stir-fry over low heat
10. Add all the white sugar and stir-fry over low heat until the sugar melts
11. Add corn oil in two steps Add the first corn oil and stir-fry until the corn oil is completely absorbed by the chestnut paste, then add the second corn oil
12. Continue stir-frying over low heat until the chestnut paste forms into a non-stick pan, remove and let cool for later use. When making moon cakes, stir-fry chestnut paste as dry as possible
13. Take an empty bowl and pour in invert syrup, corn oil, and water
14. Beat evenly with a manual whisk
15. Mix milk powder and plain flour, sift and pour into the mixed syrup
16. Use a spatula to cut and mix evenly No dry powder, can hold together
17. Cover with plastic wrap and let stand for 1-1.5 hours If it’s hot, you can keep it in the refrigerator Note: It is refrigerated, where fruits and vegetables are placed, not frozen
18. Divide the rested dough and cooled chestnut paste into 15 equal parts According to the ratio of crust and filling 3:7, that is, 15 grams of crust and 35 grams of filling If you are a novice or like to eat thick crust, the ratio of crust to filling is 4:6, that is, 20 grams of crust and 30 grams of filling. Duo Ma made a little more filling, and the rest will be used as filling for shortbread!
19. One serving as an example (It should be done by hand. Due to the strict requirements of the recipe, it should be done on the panel) First, take a portion of the pie crust, flatten it, and add chestnut paste It is recommended to wear disposable gloves for operation, otherwise it will be sticky
20. Turn upside down With the chestnut rong facing downwards, the mooncake skin is buckled on the chestnut rong like a hat. Push down from all sides of the cake skin, then place it in the tiger's mouth and push it from bottom to top. Tighten it and make it round
21. All 15 copies are wrapped
22. Take a portion and wrap the dough ball, sprinkle some flour on the surface, and shake off the excess flour
23. Use your favorite mooncake mold to press out the shape Use the same method for the remaining 14 copies
24. Arrange evenly on a baking sheet lined with oil paper This is just the right amount for one plate Duomajia oven 30 liters
25. Use a small spray bottle to spray a little water on the surface of the mooncake Just spray it lightly, not too much
26. Place in a preheated oven at 200 degrees for 5 minutes to set
27. After setting the shape, take out the oven and apply a thin layer of egg yolk liquid with a brush It must be thin, don’t be greedy for too much, it’s best to use a brush like the one in the Duoma picture, not a silicone brush Egg yolk residue remains on the surface of mooncakesToo much will make the surface pattern of the baked mooncake unclear and affect the beauty of the mooncake!
28. Brush everything with egg yolk liquid, put it into the oven again, and continue baking for 15 minutes. Middle rack of oven, 200 degrees, 15 minutes The temperature of different ovens varies, it is recommended to bake for 10-15 minutes The filling itself is cooked and does not need to be baked for too long
29. Freshly baked, I really want to click one. It’s hot, let’s dry it out
30. Posing beautifully! The best gift for reunion!
Tips
- 1. I bought the inverted syrup. It is not recommended for novices to make their own. Failure to make the inverted syrup will directly lead to the failure of the mooncake
- 2. You can make your own water if you don’t have it, edible alkali:water=1:3
- 3. Use scissors to make cross marks on the chestnuts, which not only helps them ripen, but also makes them easier to peel later. If you are worried about this step, you will be more comfortable peeling them. Painful!
- 4. The chestnut filling must be fried as dry as possible. If there is too much water, it will cause the mooncake to lose its shape and the surface will crack.
- 5. Chestnuts are not easy to pass through the sieve, so you can add some cold boiled water. Remember, they are cold boiled!
- 6. It is best to use a brush to apply egg liquid. It is not recommended to use a silicone brush. Just apply a very thin layer. There will be too much egg liquid. , the baked mooncake pattern is not clear
- 7. Cantonese-style mooncakes are different from Soviet-style mooncakes. Cantonese-style mooncakes do not need to be refrigerated and can be left at room temperature. The skin is hard when you first see it. It needs to be sealed and stored for 2-3 days. It will become soft after the oil is returned. This is the biggest feature of Cantonese style!
- 8. It is best to wear disposable gloves when handling moon cakes. The freshly made cake crust is relatively sticky. Of course, it is also hygienic to handle with gloves. !
- 9. The mooncake skin needs to be covered with plastic wrap and left to rest. In hot weather, it needs to be refrigerated and left to rest!
