Ingredients for making chestnut mooncakes:

1. Skin material: 400g low-gluten flour, 80g raw oil (uncooked oil), 15g cheese powder, 4g salt, 180 grams of maltitol solution (a mixture of maltose and water in a ratio of 5:1), 8 grams of alkaline water (a mixture of alkali and water in a ratio of 1:3), and 60 grams of fresh eggs.

2. Fillings (can make 8 50g mooncake fillings): 500g chestnuts, 80g peanut oil, 80g sugar.

Mooncake skin production process:

1. Stir the maltitol solution and alkaline water evenly first.

2. Add raw oil, cheese powder and salt to the maltitol liquid in the first step and stir evenly.

3. Add low-gluten flour to the ingredients in step 2 above, and mix to form a flour-free dough.

4. Put the kneaded dough into a steel basin and cover it with plastic wrap.

The production process of moon cake fillings:

1. Boil the chestnuts in shell with water for about 20 minutes;

2. Take out the chestnuts and cut them into pieces. Take out the chestnut meat with a small spoon;

3. Put peanut oil in the pot, put the chestnut puree into the pot, stir-fry evenly, then add sugar and stir well.

The production process of chestnut mooncakes:

1. The ratio of mooncake skin to mooncake filling is 2:8.

2. Roll the cake skin into a flat disc, wrap it with filling, put it into a mold sprinkled with a little flour, press it flat with your hands to make the mooncake pattern clear, then knock out the mold and code it in Brush or spray water on the baking sheet.

3. Bake the mooncakes in two steps: (1) Bake until the surface is slightly yellow (about 5 minutes), then brush with egg yolk; (2) Bake the mooncakes until the surface is golden brown (about 5 minutes) 10 minutes), no green walls or slumped waist.

4. Furnace temperature: 210℃ for upper heat and 190℃ for lower heat.