[chestnut Cranberry ice skin moon cake](li rong man yue mei bing pi yue bing )

[chestnut Cranberry ice skin moon cake]

Introduction:

"Ice skin moon cake can be said to be a model of non-traditional moon cake. It's very popular in recent years. Compared with traditional moon cake, the proportion of oil and sugar is low, and the stuffing and shape are also newer. I chose my favorite chestnut Cranberry as the stuffing. The stuffing is sweet and delicate. It melts in the mouth, and it's delicious to eat directly ~"

Production steps:

Step 1: get the materials ready. Chestnut is directly bought chestnut kernel, if it is chestnut need to use pressure cooker stew shell.

Step 2: take a small pot, put in the chestnut kernel, add a little water, simmer until soft and rotten.

Step 3: take it out and cool it naturally. Put it into the blender and add proper amount of water to beat it into a fine chestnut paste. If you don't use a blender, you can crush it with a rolling pin, then put it into the filter screen, and then use a spoon to crush it and screen it into mud, but this method is tiring.

Step 4: add sugar and cooking oil to the chestnut paste.

Step 5: stir evenly in one direction.

Step 6: add flour in several times and mix well. If the milled or sifted chestnut paste itself is relatively dry and large granular, flour is not needed.

Step 7: put the chestnut into the frying pan, heat it over low heat and stir fry quickly.

Step 8: when the chestnut paste becomes a sticky and easy to form filling, stop heating. Remove and refrigerate for 1 hour.

Step 9: prepare the right amount of cranberry.

Step 10: mix well in the chestnut, prepare to make stuffing and rub round.

Step 11: get the materials ready. Wash the amaranth, add water to the pot and bring to a boil. When the juice turns purple, turn off the heat to get the juice. Amaranth juice color into a dark purple red is better, otherwise and dough color will be very light. Mix the glutinous rice flour, glutinous rice flour and chengmian, put them into the pot and stir fry them quickly over low heat. Turn off the heat and take them out when the color turns slightly yellow and there is no smell of raw flour.

Step 12: take it out and put it into a container, add sugar, pour in oil, pour in hot amaranth juice in several times, stir well and let it dry until it is not hot, and let it stand for about 15 minutes.

Step 13: knead the chestnut paste into evenly sized balls, about 25g each. Take the right amount of dough, the ratio of skin to stuffing is about 1:1, the dough should not be too thin, otherwise it is not easy to pack stuffing embossing.

Step 14: after filling, knead and completely cover the filling.

Step 15: if it's not easy to operate, dip a little cake powder to prevent sticking, and put some cake powder in the mold, then gently tap out.

Step 16: put the round ball into the moon cake mold and press it out.

Step 17: make the shaped chestnut Cranberry ice skin moon cake in turn.

Materials required:

Chestnut kernel: 250g

White granulated sugar: 35g

Edible oil: 30g

Flour: 10g

Glutinous rice flour: 60g

Sticky rice flour: 40g

Chengmian: 30g

Sugar powder: 30g

Amaranth juice: 160g

Corn oil: 20g

Cake powder: right amount

Cranberry: moderate

Note: Tips: 1, glutinous rice flour, sticky rice flour, chengmian can buy in the supermarket, can not buy online shopping. Sticky rice flour is rice flour, clear surface is wheat starch. 2. If you don't need a blender, you can crush it with a rolling pin, then put it into the filter screen, and then use a spoon to crush and screen it into mud, but this method is tiring. 3. If the milled or sifted chestnut paste itself is relatively dry and large granular, flour is not needed. 4. Amaranth juice color into a dark purple red is better, otherwise and dough color will be very light. 5. Take the right amount of dough, the ratio of skin to stuffing is about 1:1, the dough should not be too thin, otherwise it is not easy to pack stuffing embossing. 6. The recipe of ice skin refers to the practice on the Internet. You can also steam all kinds of flour to make ice skin.

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: sweet

Chinese PinYin : Li Rong Man Yue Mei Bing Pi Yue Bing