2. Accessories: 55 ml of peanut oil, custard powder10g, 3g of water, 40g of sugar and 5g of salt powder15g.

3. Steamed purple potatoes, peeled for later use, ground into mud with the back of a knife or put into a blender to make mud.

4, put two spoonfuls of peanut oil in the pot, add purple potato paste, add 40 grams of sugar and corn starch and stir fry constantly.

5. After the oil is completely absorbed by the mashed potatoes and the water content of the mashed potatoes is reduced and hardened, it can be taken out and cooled.

6. Add the boiled water into the heated syrup and stir well, then add the oil and stir well.

7. Sieve the flour into the syrup and stir it into a ball with a glue knife. Wake up for 2 hours at room temperature.

8. Divide the dough and stuffing into small pieces and knead them into a circle. The ratio of skin to stuffing is 1: 2, and they are made into balls respectively.

9. Squeeze a piece of dough, put the stuffing in the middle, slowly push the skin up and wrap the stuffing.

10, dough into balls, pat a little flour on the skin or brush a little oil on the flower pieces, and put the balls into the moon cake mold.

1 1. Put baking cloth on the baking tray, press out the moon cakes on the baking tray, spray water on the surface, preheat the oven to 200 degrees, and bake in the middle layer for ten minutes.

12. Take it out and air it for 5 minutes. When it is slightly cold, brush the crust with egg liquid (the ratio of yolk to protein is 2: 1), and continue baking at 180 degrees until the crust is golden.