Chestnut steamed buns (Japanese-style baked confectionery)

Overview

It’s been a month since the Mid-Autumn Festival. Do you still have any leftover mooncake fillings from making mooncakes at home? Freezing them in the refrigerator takes up too much space, and wrapping them in mooncakes is too greasy. So today I will introduce to you a way to use up leftover mooncake fillings, a delicious and cute Japanese snack - chestnut steamed buns. Although it is called steamed bun, it is actually not the staple steamed bun we often eat, nor does it need to be fermented. It is a baked Japanese snack, which is also a type of wagashi. In many bakeries in Japan, you can find this kind of yakiniku confectionery stuffed with chestnut puree + white bean paste. The shape is also made into a chestnut shape, but most of them are in the original color. I replaced some of the flour with cocoa powder and the color was more like chestnuts. Crispy on the outside, sweet and soft on the inside, very delicious. Compared with ordinary Cantonese-style mooncakes, it has lower sugar and oil content and less sweetness. In addition, you can eat it after baking without waiting for the skin to return to oil, which is very convenient. Let’s take a look at how to do it next. (The marked dosage can make 8 pieces, 50 grams each)

Tags

• dessert
• afternoon tea
• boiled chestnuts with nectar
• cake flour
• cocoa powder
• edible baking soda
• egg yolk
• li rong
• unsalted butter
• white bean paste
• whole egg liquid
• powdered sugar
• water

Ingredients

Steps

1. 1 Have all kinds of materials ready.

   

2. 2 Beat the butter, icing sugar and eggs together and melt over warm water.

   

3. 3 Sift in the mixture of low-gluten flour, cocoa powder and baking soda, form into a ball, wrap it up, and refrigerate the noodles for 1 hour.

   

4. 4 While the noodles are cooking, boil and mix the chestnut paste and chestnut nectar into one 20g ball, and the white bean paste into one 10g ball. Weigh and divide.

   

5. 5 First wrap the chestnut paste with white bean paste and knead it into a ball.

   

6. 6 Then divide the battered skin into 20 grams each, press into a round pancake, wrap the white bean paste and chestnut paste filling, and knead into a ball.

   

7. 7 Press the wrapped chestnut buns into a 12-piece non-stick chestnut cake mold and press the surface flat.

   

8. 8 Place in the middle rack of the preheated oven, heat up and down to 180 degrees, and bake for 10 minutes to set.

   

9. 9 Take out the chestnut steamed buns that have been baked until they are set, and turn them upside down to remove them from the mold. Then brush the egg yolk water (egg yolk with a little water) evenly on the surface, dip the bottom in white sesame seeds, and put it in the baking pan.

   

10. 10 Put it back in the oven, turn the heat up and down to 180 degrees, and bake for about 10 minutes.