Low-flour 100g

Peanut oil 30g

Converted syrup (golden syrup) 75g

Custard powder 1/2 tbsp (you can leave it out)

Alkaline 1/4 tsp (Alkaline can be substituted with a ratio of alkaline:water=1:4)

Purple sweet potato mooncake recipe

1. Add the sugar syrup and mix well with the alkaline water

2. Add the oil and mix until it emulsifies, then add the custard powder and mix well

3. Sift in the low-flour powder and mix well, then knead the dough with your hands to form a smooth dough, wrap it in plastic wrap and put it into the refrigerator for more than 1 hour

4. Salted egg yolks should be marinated with wine beforehand, and then bake them in the oven at 160 degrees Celsius for about 5 or 6 minutes. (Outside there are cooked on the line)

5. The relaxed dough into 5 parts, rolled into small balls to be used each weighing about (38 grams or so)

6. Take and the same amount of dough and the mashed purple potatoes will be salted egg yolks wrapped up in a ball, the finished filling and crust ratio is 7:3

7. Dough with a thin palm pressure, will be wrapped with salted egg yolks into the filling, thumb and forefinger to gently push the crust will be wrapped in the filling

7. Push the crust lightly to enclose the filling

8. Sprinkle the mold with dry powder, put the dough with the filling, compact it and release it (if you use plastic molds, you don't need to dip it in dry powder to release it)

9. Pre-heat the oven at 200 degrees Celsius, spray the mooncakes with water, and bake them for 5 minutes in the oven

10. Remove it from the oven, brush the tops of the mooncakes with the egg wash, and bake them in the oven for 12 minutes, until the crust is brownish brown. The mooncake will be baked until the crust is brown in color

11. Baked mooncakes can be left at room temperature for 1-2 days to return to the oil and become soft