Lotus seed chestnut moon cake

Lotus seed chestnut moon cake

Introduction:

Production steps:

Step 1: mix the syrup and water evenly

Step 2: add peanut oil, stir well, add flour

Step 3: mix well and let stand at room temperature for half an hour

Step 4: divide lotus seed paste into 20g and chestnut into 15g

Step 5: flatten the lotus seed paste and mix it with chestnuts

Step 6: divide the crust into 15 grams and mix them into a round shape

Step 7: flatten and wrap in lotus seed and chestnut

Step 8: slowly push up until it covers the whole lotus and chestnut

Step 9: Sprinkle thin powder on the mold, sprinkle thin powder on the moon cake and put it into the grinding tool

Step 10: press out the moon cake, bake in the oven at 180 degrees for 5 minutes, take out the brush egg liquid, bake for 10 minutes, take out and brush the egg liquid again, bake until the satisfactory color, cool, seal and return the oil

Materials required:

Invert syrup: 112 G

Jianshui: 2G

Peanut oil: 38g

Common flour: 150g

Egg liquid: a little

Lotus paste: 400g

Chestnut filling: 300g

Note: Cantonese style moon cakes generally return oil for about 2 days, and taste the best. Since chestnut stuffing is self fried, it is recommended to return oil in the refrigerator

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet