Chestnut stuffing

Overview

Finally, I decided to make the remaining half of the chestnuts into chestnut paste filling, as the Mid-Autumn Festival is approaching. Some people are lazy and don't want to sift it. The chestnut rong will be very delicate. It doesn’t take much effort to beat the flour in a food processor. Although it is a little grainy, this year I will make a chestnut paste with grains. Maybe it will have a richer texture? Lazy people will always find good reasons for their laziness. Adding a little winter melon puree can increase the stickiness and elasticity, instead of being as powdery as pure chestnut puree. The process is monotonous and long, with repeated stir-frying. Just when the patience is almost exhausted, the change seems to appear all at once, and the chestnut paste turns into dough. dawn. Continue to stir-fry until more oil appears, and this is finally over. But, why does this Li Rong look so dark? Could it be because of the iron pot? Moreover, there seems to be more winter melon puree, and the sand powder of chestnut puree seems to be hidden. . .

Tags

• homemade sauce
• afternoon tea
• autumn recipes
• students
• cooked chestnut meat
• corn oil
• maltose
• white sugar
• winter melon paste

Ingredients

Steps

1. 1 Ingredients: 200 grams of cooked chestnut meat, 65 grams of sugar, 35 grams of maltose, 50 grams of corn oil, 30 grams of winter melon paste

   

2. 2 Cut chestnuts into pieces and steam them in a steamer,

   

3. 3 Remove the shell,

   

4. 4 Chop it into pieces and blend in a food processor,

   

5. 5 Beat as finely as possible.

   

6. 6 Pour appropriate amount of water into the pot,

   

7. 7 Add chestnut paste.

   

8. 8 Stir evenly to form a thin paste and simmer over medium-low heat for about half an hour.

   

9. 9 After the water dries up, add sugar and stir-fry until the sugar is completely absorbed.

   

10. 10 Add maltose and continue to stir-fry until maltose is completely incorporated.

    

11. 11 Pour in the oil and stir-fry until the oil is completely absorbed.

    

12. 12 Add the winter melon puree and stir-fry while breaking up the winter melon puree so that it is evenly distributed in the chestnut puree.

    

13. 13 Stir-fry until the water visibly dries up and the chestnut paste begins to gather into a ball. Turn to low heat and continue to stir-fry.

    

14. 14 Form into a dough, continue to stir-fry for a while, then turn off the heat.

    

15. 15 Let cool and then shape.