This was what I shared on my Facebook Page last year (read about it here) when I made my snow skin mooncakes . I’ve never had a chance (or perhaps I was just too lazy) to blog about it. The main reason for preparing my own filling is that store bought chestnut paste is horribly sweet. When I first made it I purchased shelled chestnuts from the grocery store. I peeled each of them after scoring and then roasting them in the oven but only to find out that the entire process was too time-consuming. At the end I opted for skinned ones simply to make my life easier and to give my fingers a break.
這是EC去年做冰皮月餅時在Facebook專頁的分享(詳情可到此)。一直也沒有時間(或許是太懶)寫下網誌。市售的栗子蓉實在甜得嚇人，想吃便唯有自己做。初時EC在超市購買帶殼栗子，要把它們逐一在底部剖開，烤熟後放涼再去殼，但過程實在很費時費力。後來貪方便買己去殼的栗子肉，既省時也不怕弄痛指頭。
One advantage of making fillings from scratch is that I have control over all the ingredients. I used organic chestnuts and sweetened them with demerara sugar. A splash of vanilla bean paste was added to enhance the flavor. If you examine the filling closely you can even see specks of vanilla beans! Chestnut paste is a versatile filling and I’ve used this for snow skin mooncakes and bread. Unused filling can be stored in freezer bag and frozen for longer storage. Simply thaw before use.
自製餡料的其中一個好處是所有材料均為自己操控。EC使用有機栗子肉及以原蔗糖調味，也加入了少許雲尼拿酱使餡料更香，若細心察看餡料更會看見一點點的雲尼拿籽呢！栗子餡用途甚廣，EC曾做過冰皮月餅及麵包，用不完的餡料可用密封袋盛起放進冰箱冷凍保存，回溫後即可使用。
Chestnut Paste 栗子餡
Yields about 300 g
約300克份量
Ingredients
200 g chestnuts, peeled
Water as needed
3 Tbsp Demerara sugar (or to taste)
3 Tbsp grapeseed oil (can be replaced with any light tasting cooking oil)
1 Tbsp wheat starch
1/2 tsp vanilla bean paste
材料
栗子肉，已去殼及衣 200克
水 適量
原蔗糖 (甜度可自行增減 ) 3湯匙
葡萄籽油 (或任何淡味食油) 3湯匙
澄麵 1湯匙
雲尼拿醬 1/2茶匙
Directions 做法
Place rinsed chestnuts in a saucepan. Fill pot with enough water so the chestnuts are covered. Bring water to a boil then simmer over medium-low heat until chestnuts are very tender, adding more water as needed. Drain then add in demerara sugar and cook until sugar is dissolved. Remove from heat.
栗子肉洗淨放在小鍋中，加入蓋過栗子的水，大火㷛滾後轉中小火將栗子燜煮至軟身(必要時請加水)，倒掉水份後加原蔗糖同煮至糖溶後離火。
With an immersion blender, blender or food processor, pulse chestnuts until smooth and creamy. If the mixture is too thick, adding a little bit of water would help. Add liquid only as necessary since too much liquid will make the puree too thin which results in longer drying process.
用手提攪拌棒、攪拌機或食物處理器把煮軟的栗子打成泥，若太杰有困難可加點水同打，水不要放太多，否則炒餡時會很費力費時。
Heat a tablespoon of oil in a non-stick wok over medium heat. Add in the pureed chestnut and stir with a spatula until combined. Cook with constant stirring until the paste gets thickened. Reduce to low heat and stir in the remaining oil a tablespoon a time..
不沾鑊中加一湯匙油燒熱，加入栗子泥中火翻炒，水份開始收乾時轉小火，餘下的油逐湯匙加入，繼續不斷翻炒，每次待油完全吸收後才加下一次。
Add wheat starch and continue cooking and stirring until the paste clumps together and no longer sticks to the side of the wok and the spatula. Stir in the vanilla bean paste then remove from heat. Cool completely before use. The paste can be stored in an air-tight container and kept in the fridge for two weeks.
加入澄麵炒匀繼續翻炒成一團不再黏鑊及鏟子便可離火，拌入雲尼拿醬，放涼即可使用，栗子餡可放在密封盒中於雪櫃保存兩星期。
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