Cooking Steps

1. 

   Step1:Filling making - prepare the material. Chestnut is a kind of chestnut kernel that can be bought directly. If it is chestnut, it needs to be braised in a pressure cooker and peeled.

2. 

   Step2:Take a small pot and put in chestnut kernel. Add a little water. Simmer until soft.

3. 

   Step3:Take it out and cool it naturally. Put it into a blender and add some water to stir it into a delicate chestnut paste. If you don't need a blender, you can use a rolling pin to crush it, and then put it into the filter screen and use a spoon to crush it into mud. But this method is tired.

4. 

   Step4:Add sugar and cooking oil to the beaten chestnut paste.

5. 

   Step5:Mix well in one direction.

6. 

   Step6:Then add the flour in several times and mix well. If the chestnut paste is dry after being beaten or sifted and rolled, it is a large granule without flour.

7. 

   Step7:Put the chestnut paste into the frying pan. Heat it over low heat and stir quickly.

8. 

   Step8:When the chestnut paste becomes sticky and easy to form filling, stop heating. Remove and refrigerate for 1 hour.

9. 

   Step9:Prepare the right amount of cranberries.

10. 

    Step10:Put it into chestnut and mix well. Prepare to make stuffing and rub round.

11. 

    Step11:Ice skin production - prepare materials. Wash amaranth. Add water to the pot and bring to a boil. When the juice turns purple, turn off the heat and take the juice. The color of amaranth juice should be dark purple red. Otherwise, the color of the dough will be very light. Mix glutinous rice flour, glutinous rice flour and dried noodles. Stir fry quickly over medium low heat. Turn off the heat when the color turns yellow slightly and there is no smell of raw meal.

12. 

    Step12:Take it out and put it into a container. Add sugar and oil. Pour in the hot amaranth juice in several times. Stir it evenly and let it dry until it is not hot. Leave the dough for about 15 minutes.

13. 

    Step13:Knead the chestnut paste into round seeds of uniform size, each about 25g. Take a proper amount of dough. The filling ratio is about 1-1. The skin should not be too thin. Otherwise, it is not easy to pack the filling and Emboss.

14. 

    Step14:Put the stuffing on. Knead it and cover the stuffing completely.

15. 

    Step15:If it is not easy to operate, it can be moistened with a little cake powder to prevent sticking. You can also put some cake powder in the mold and wipe it evenly and then gently knock it out.

16. 

    Step16:Put the round dough into the moon cake mold. Press it out with the back button.

17. 

    Step17:The formed chestnut and cranberry ice skin moon cake can be made in turn.