How to make milky chestnut mooncakes

Everyone wants to have a stable job, a good income, and finally a happy family. Such a life would be perfect. But at the same time as being perfect, you need to have a healthy body to enjoy it. For the sake of your health, please cook and eat at home more often. If you don’t know how, please follow me to learn how to make chestnut mooncakes with milk flavor.

1. After the invert sugar syrup and soap water are evenly mixed, add 38g peanut oil and beat evenly

2.1 Take out the refrigerated dough and knead it evenly, divide it into 15g pieces each, roll it into a ball and flatten it

3.2 After mixing and sifting high flour and low flour, add them and knead them into a smooth dough. Wrap them in a fresh-keeping bag and refrigerate them for more than an hour.

4.1 After closing, roll into a round shape

5.2 Weigh 35g of each cream chestnut filling and roll into balls. Wrap the dough around the bottom of the filling, turn it upside down, press the bottom thinner, slowly push it open with your hands, and finally slowly close it with your thumb and index finger.

6. Dip the wrapped mooncake embryo in a thin layer of flour, sprinkle some flour inside the mooncake, and then knock out the excess flour. Put the prepared mooncake embryo into the mold, turn it upside down on the pressing plate, hold the bottom of the mold with one hand, and press the movable handle a few times with the other hand to release the mold.

7. Preheat the oven to 200℃ and lightly brush a layer of water on the surface of the mooncake embryo.

The milky chestnut mooncakes are delicious, but only when you make them yourself can you truly experience the "delicious" taste. So, now please master the specific method of making this delicacy, go into the kitchen and start cooking. I believe you will be able to realize your dreams soon.