Chinese Food
~Chestnut red bean cake - sweet dessert in harvest season (4)
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Cooking ingredients
Cooking Steps
Step1:1. Wash chestnu
Step2:2. Put it into the pot, add water, and cook it for two minutes after the chestnut is cooked in high heat
Step3:3. Take out the chestnuts and put in cold water
Step4:4. Peel off the chestnut shell
Step5:5. Break up the peeled chestnuts
Step6:6. Put it into the blender in several times. Add milk to make chestnut mud
Step7:7. Put the beaten chestnut mud into the bread barrel
Step8:8. Add sugar, butter and condensed milk
Step9:9. Start the jam program of the bread machine and stir until the chestnut mud congeals
Step10:10. Cool the chestnut mud slightly until it is not hot. Divide it into 30g parts
Step11:11. Take the prepared red bean stuffing and divide it into small parts of 20g
Step12:12. Flatten the chestnut mud, put the red bean stuffing in the middle, wrap the chestnut mud around the red bean stuffing, and round it
Step13:13. Roll the wrapped chestnut red bean round into the sugar powder
Step14:14. Put it into the mooncake pressing die
Step15:15. Press the pressing die directly on the chopping board. Press it hard, press out the pattern, and lift the die gently
Cooking tips:~ smash and read ~ 1. Boil chestnuts with hot water and soak them in cold water to peel off the shells faster and more easily; 2. Add milk to chestnuts. Increase or decrease according to the actual situation; 3. After polishing, sift them again. The finished product will be more delicate. I'm lazy and omit this step. The finished product has fine chestnut granules; 4. Add sugar according to my own preference I think it's just right for reference. 5. The procedure of our bread maker and jam is one hour and five minutes. I used about one and a half procedures for the above quantity. The production time can be adjusted according to the quantity and the state of water content. 6. The method of red bean filling. Please see here. Add more sugar and milk powder to the red bean stuffing this time. The taste is still good. 7. Roll the chestnut round into the sugar powder. In order to prevent sticking, the pattern is clear after pressing. 8. If there is no moon cake mould at hand, roll it directly and then flatten it. Omit
