Purple potato (filling) 680g
Nut kernel (filling) 200g
Sugar (filling) 50g
Corn oil (filling) 50g
Clarified flour (filling) 30g
Medium gluten flour (crust) 200g
Conversion syrup (crust) 140g
Alkaline (crust) 4g
Corn oil (crust) 56g
How to do it
1. Stir-fry the purple potatoes first: peel and cut the purple potatoes into cubes and put them on a steamer to steam under water until you can mash them with chopsticks. About 25-30 minutes.
2. Let the purple potato filling cool slightly, not hot. Pour it into a plastic bag and crush it with a rolling pin. You can press it with your hand when crushing to check for large particles.
3. In a pan with no water and no oil, pour in the purple potato filling and sugar over medium heat and stir-fry until the purple potato filling and sugar are combined.
4. Add oil and stir-fry until it is absorbed by the filling.
5. Add the sifted semolina and stir fry. Turn off the heat until the filling is completely absorbed. （
6. Add the nuts (peanuts, cashews, hazelnuts, walnuts, almonds) that were crushed with a rolling pin to the filling and mix well. The filling is ready.
7. While steaming the purple potato filling, prepare the mooncake crust: in a bowl, pour in the converted syrup, then add the corn oil in small portions and mix well.
8. Pour in the spout and mix well.
9. Pour in the sifted flour and mix well, cover with plastic wrap and let stand for an hour.
10. For the mooncakes, divide 15g of crust and 35g of filling. Brush mooncake molds with salad oil and pour out the excess oil.
11. Place the crust in the center of your hand, flatten it, and place a portion of the mooncake filling. Push the crust gently with the palm of your hand so that the crust unfolds slowly until it holds all the mooncake filling, and then roll it out.
12. Place the mooncake on a tinfoil-lined baking sheet, cover it with an oiled mooncake mold, and press down firmly on the spring-loaded handle. The mooncake is ready.
13. Preheat the oven to 170° and bake the mooncakes in the middle of the oven for 5 minutes. Brush with a thin layer of egg wash. The egg wash is one egg yolk + one tablespoon of egg white.
14. Continue baking for 15 minutes, done. ╭(╯3╰)╮