2
/9
Purple the purple potatoes and leave them to cool down until they don't get hot and you can start to peel the skin off, then mash the purple potatoes into a puree and then add the condensed milk, adding one spoonful at a time, mixing and kneading them evenly and adding another spoonful, and so on for several times, until all of the condensed milk has been added in, the quantity of the condensed milk is arbitrary, and according to your own preferred sweetness, you can add and reduce the milk, and then you can add it. The amount of condensed milk is optional, you can add or subtract according to your own sweetness preference. Then knead the purple potatoes into a ball, wrapped in plastic wrap, and place in the refrigerator until ready to use
3
/9
Flowing heart stuffing recipe 2. Crumble the purple potatoes into small pieces and put them into a blender, add milk, light cream and sugar, and the purple potatoes powder (can be omitted) in turn. Then turn on the blender and blend into a puree. 3. Then sieve and pour into a non-stick pan and add softened custard slices, and cook for about 3-5 minutes until semi-flowing. Then left to cool, with a piping bag and put into the freezer for 2-3 hours or more. 4. Frozen filling take out, through the piping bag and knead a few times, so that the filling becomes a little softer, better squeeze a little, and then in order to facilitate the operation, you can first use the piping bag to squeeze it into a 5-7 grams of the ball, and then return to the freezer to save, do not need to cover the plastic wrap, put it into the refrigerator can be directly. You can also ignore this step and squeeze it directly into the filling
4
/9
1. soften the butter completely at room temperature, then beat it well with a whisk until it turns pale. 2. add the milk and egg, mixing well. 3. sift in the low-flour flour and the custard, and then knead the mixture with your hands until it forms a smooth dough. The dough is soft, smooth and non-sticky. It's okay if it cracks a little, just smooth it out. Place in plastic wrap or a plastic bag and let rise in the refrigerator for at least 1 hour or more.
5
/9
Dividing the purple potatoes into small pieces and rolling them into rounds, place 20 grams in each portion.
6
/9
Press the filling into the center of the purple potatoes to form a small bowl, and place the filling in the bowl to wrap it up. Place in the freezer for at least 1 hour or more
7
/9
Next, cut the crust into equal portions of 25 grams, or 20 grams if you prefer a thinner crust. Then flatten the crust and wrap the filling around it, closing it tightly and trying not to leave a gap between the crust and the filling
8
/9
Next, dust the balls of mooncakes with a thin layer of cornstarch, patting away any excess, and then brush the molds of the mooncakes with flour, again patting away the excess, and then place the balls of mooncakes into the molds and press them into the pattern. Place the molded mooncakes in the freezer for 2 hours or more until they are firm
9
/9
After the mooncakes are frozen, spray a little bit of water directly onto the tops of the mooncakes without warming them up and bake them in the oven at 230 degrees Celsius for 8-10 minutes. Take it out and brush a thin layer of egg wash, then put it back in the oven, turn 200 degrees Celsius and bake for 3 minutes, then take it out and brush a thin layer of honey water, then put it back in the oven and continue to bake at 200 degrees Celsius for 2-3 minutes. When baking, pay attention to the moon cake changes state Oh
Just baked moon cake crust is a little soft, but after cooling moon cake is hard, the texture is crunchy, like eating cookie crackers, but sealed back to the oil a day or two later, the crust will become soft