Ingredients

Purple Potato Filling:

1: 5 lbs purple potatoes, peeled and set aside;

2: 1.5 cups sugar (575g), ? can condensed milk 150ml, 1 cup corn oil (192g);

Crust:

3: 1/2 tsp baking soda, 1 tbsp water;

4: Converted syrup 2/3 cup (175g), 1/4 cup (48g) corn oil;

Pie Crust:

3: 1/2 tsp baking soda, 1tbsp water teaspoon of baking soda, 1 tbsp of water;

4: 2/3 cup (175g) of converted sugar syrup, 1/4 cup (48g) of corn oil;

5: 1.5 cups (235g) of all purpose flour;

Egg wash:

6: 1 egg yolk, 1 tbsp of water;

Converted sugar syrup: see Soya Bean Paste for a recipe for broad-style Mooncake. Note: 1 tbsp = 15 ml = 1 Tablespoon, 1 tsp = 5 ml = 1 Teaspoon. 1 cup = 240 ml. The crust makes 20 mooncakes with 22 grams of crust and the filling makes 20 mooncakes with 80 grams of filling.

Methods

1, purple potatoes filling: purple potatoes in a steamer for 35 minutes until sticky, put into a non-stick pan, add the sugar and condensed milk from Ingredient 2, stir fry on medium heat for 10 minutes, and then add the oil in 3 batches, and then stir fry until the filling is dry and there is no more water vapor. When the filling is cold, put it on a plate and knead it well, then take 20 pieces of 80 grams of filling and knead them into balls.

2, Canton style moon cake: put the 3 ingredients in a bowl and mix well, then put all the 4 ingredients and mix well, then put in the 5 ingredients of the flour, use a fork to mix into a soft dough. Cover with plastic wrap and let stand for 0.5 to 1 hour.

3. Roll dough into long strips and divide into 20 equal portions (22g each). Place a mooncake crust in the palm of your hand, flatten it with both hands, and top with a portion of the mooncake filling. Push down the filling with one hand, and then push the crust with the palm of the other hand, so that the crust slowly unfolds until the filling is completely encased.

4. Lightly dust the wrapped mooncakes with dry flour, place the grudge in the model, press down gently, and place the mooncakes on a parchment-lined baking sheet. Do all the moon cakes in turn, use a brush to gently brush off the flour on the surface.

5: Bake in preheated oven at 395F/200 degrees Celsius for 6 minutes, then brush with egg wash (a small amount) and reduce the temperature to 340F/170 degrees Celsius for 7 minutes. Then take out and brush with egg wash again and bake for another 5 minutes. Lastly, turn on Broil for 2-5 minutes for coloring. When the moon cake is cold, put it into an airtight box to return to the oil for 1-2 days before eating.