2
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You can start peeling the purple potato when it's cold and not hot, then mash it into mud, then add condensed milk, one spoon at a time, mix and knead it evenly, then add another spoon, and repeat this several times until all condensed milk is added, and the amount of condensed milk can be increased or decreased at will according to your favorite sweetness. Then knead the purple potato into a ball, wrap it in plastic wrap and put it in the refrigerator for later use.
three
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The practice of filling the heart II. Grind the purple potato into small pieces and put it into a blender. Add milk, whipped cream, sugar and purple potato powder in turn (it can be omitted). Then start the blender and stir it into mud. 3. Then sieve and pour into a non-stick pan, add the softened gelatin tablets and cook for about 3-5 minutes until it is semi-flowing. Then let it cool, put it in a paper bag and put it in the refrigerator for 2-3 hours or more. 4. Take out the frozen core stuffing and knead it several times through the piping bag to make the stuffing softer and easier to squeeze. Then, for the convenience of operation, you can first squeeze 5-7 grams of meatballs with a paper bag, and then put them back in the refrigerator without covering the plastic wrap. You can also ignore this step and squeeze it directly into the filling.
four
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1. Let the butter completely soften at room temperature, then beat it evenly with an egg beater and send it to a slightly white state. 2. Add three flowers of light milk and egg liquid in turn and stir well. 3. Sift in the low-gluten flour and custard powder and knead them into balls by hand. After kneading into a smooth dough, there is no need to knead it. The kneaded dough is soft, smooth and non-sticky. It doesn't matter whether there is a crack or not, as long as it can be smoothed. Then wrap it with plastic wrap or plastic bag and put it in the refrigerator for at least 1 hour.
five
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Divide the purple potato into small pieces and knead into a circle, each piece is 20g.
six
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Press the purple potato stuffing in the middle and knead it into a small bowl. Put the stuffing in and wrap it up. Then put it in the refrigerator and freeze it for at least 1 hour.
seven
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Then cut the crust into equal parts, 25g each. If you like thin skin, 20 grams will do. Then flatten the skin, wrap the stuffing in and wrap it tightly. Try not to leave a gap between the skin and the stuffing.
eight
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Next, put a thin layer of corn starch on the moon cake ball, pat off the excess, brush the moon cake mold with flour again, and pat off the excess flour, then put the moon cake ball into the mold to make a pattern. Freeze the pressed moon cakes in the refrigerator for 2 hours or more until they harden.
nine
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After the moon cake is frozen, spray a little water directly on the surface of the moon cake without heating, then put it in the oven and bake it at 230 degrees Celsius for 8- 10 minutes. Take it out and brush it with a thin layer of egg liquid, then put it back in the oven for 3 minutes at 200 degrees, then take it out and brush it with a thin layer of honey water, and then put it back in the oven for 2-3 minutes at 200 degrees. Pay attention to the changes in the state of moon cakes when baking.
The crust of freshly baked moon cakes is a little soft, but it is hard and brittle after cooling, just like eating cookies, but the crust will become soft after sealing and returning oil for a day or two.