How to make mooncake with chestnut paste and egg yolk

We often say that illness comes from the mouth, and it is true. Many diseases are like this. We don’t pay attention to our diet. So we can’t always eat out. We can cook by ourselves. The following editor will introduce chestnut paste and egg yolk mooncake.

1.Cook the chestnuts.

2. Peel the skin.

3. Add water and blend until the chestnuts become fine puree.

4. Pour into the pot and add salad oil and sugar. Bring to a boil, stirring constantly.

5. Boil until dry and stir-fry continuously with a rolling pin.

6. Turn off the heat when it is dry and the chestnut paste filling is ready.

7. Soak the salted egg yolks in salad oil to remove the fishy smell.

8. Pour in the invert sugar syrup. Add peanut oil (salad oil) and mix well, then add soap water and mix well.

9. Sift in flour and milk powder. Use a scraper to chop the noodles from top to bottom, using a "cut, cut, cut" method. Knead into dough and place in a plastic bag and let it rest for 1 hour.

10. Wrap the egg yolks with chestnut paste to make mooncake filling.

11. Divide the dough into desired sizes. The ratio of crust to filling can be 37 or 46.

12. Wrap the filling with the pastry.

13. Done.

14. Spread flour on top and press with mooncake mould.

15. Spray water on the surface and bake in a preheated oven at 200 degrees for 5 minutes until the pattern is set.

16. After it is shaped, brush the surface with egg liquid (one egg yolk and one spoonful of egg white), brush lightly, just brush the surface.

17. Put it into the oven and bake for another 15 minutes until the surface is colored.

It is not difficult to understand how to make mooncakes with chestnut paste and egg yolk, but it is not very easy to make it well. This requires our own attention and diligent practice.