Materials

Purple potato, homemade bean paste filling, homemade lotus seed paste filling, cake flour (fried glutinous rice flour), mooncake mold

Practice

1. Purple potatoes scrub the surface clean, into the pot to be steamed

2. Steam purple potatoes peeled, a sieve with a sieve mesh, the purple potatoes with a large spoon press sieve (sieve of purple potatoes is very) Weigh 30g of bean paste (or lotus seed paste), roll it into a ball, and roll a thin layer of hand powder on the surface

4. Weigh 20g of sifted purple potatoes, roll it into a circle, and press it flat

5. Wrap it into the bean paste filling (or lotus seed paste filling), and slowly push the skin of the purple potatoes up with the tiger's mouth, until the purple potatoes are completely covered with the filling

6.

7. Sprinkle some hand powder into the mooncake mold, shake it, and then knock out the powder, and carefully put the purple potato balls made in step 6 into the mooncake mold

8. Snap it onto the plate, press it down for a few times, and then push it out of the mold to release it. If the surface of the mooncake is sticky, use a wool brush to gently remove the floating powder on the surface and serve

Purple Sweet Potato Mooncake Recipe 2

Ingredients

Low-fat flour 100 grams, peanut oil 30 grams, 75 grams of golden syrup (golden syrup), custard powder 1/2 tablespoon, 1/4 tsp of cooking spout, salted egg yolks, cooking wine, purple sweet potatoes

This is a good way to make the mooncake more delicious. p>Methods

1. For the crust, add the sugar syrup to the water and mix well;

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 make it smooth, then wrap it in plastic wrap and put it in the refrigerator to chill for more than 1 hour;

4. For the mooncake, marinate the salted egg yolks in the cooking wine beforehand, and bake the mooncake at 160 degrees Celsius. Bake in the oven at 160 degrees for about 5 or 6 minutes. (The outside is 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 dough portions of the same amount of mashed purple potatoes will be salted egg yolks wrapped up into a ball, the finished filling and the ratio of the dough is 7:3;

7. Dough with a thin palm pressure, will be wrapped up with salted egg yolks into the filling with the thumb and forefinger gently push the pie crust will be filled with the filling, the filling will be wrapped up with the thumb and forefinger gently push the pie crust will be filled with the filling. Push the crust lightly with your thumb and forefinger to enclose the filling;

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

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 them, brush the tops of them with an egg wash, and bake them for 12 minutes or so until the crusts are ready. 12 minutes or so, until the crust is brown;

11. baked moon cakes at room temperature for 1-2 days, back to soften the oil can be;

Tips

Two make baked moon cakes look good yolk liquid egg production: 1: an egg yolk with 1/4 of the dark soy sauce 2. yolks of an egg yolk with 1/4 of the sugar until the sugar is dissolved. This moon cake I used homemade filling: material purple groundnut two (two about 380 more grams) sugar 40 grams of milk powder 8 grams of oil moderate amount of clarified flour 15 grams ~ ~ ~ practice purple groundnut peeled and steamed, mashed into a puree, filtered out the impurities into the frying pan and stir-fried. During the stir-frying process, add the oil and sugar (mix the milk powder into the sugar), and then add the clarified noodles when you feel it's almost done. This method can be used to make a variety of fillings ~ ~ can not buy the conversion of syrup can be homemade: Ingredients: 1. 500 grams of sugar, 160 grams of water, lemon juice (or white vinegar) 3 tbsp. 2. 1 grams of baking soda, 10 grams of water Directions: 1. The first part of the ingredients in the water to boil for about 20 minutes and then off the heat. 2. After removing from the heat, add the second part of the baking soda water, cooled down, it will no longer be crystallized. (The syrup should be cooled and stored for 15~20 days after it is done)