Cooking step
Step 1/13
.
Step 2/13
Put the food machine into pieces (add a little water, and the frying time will be longer if there is too much water)
Step 3/13
Put a proper amount of peanut oil in the non-stick pan, stir-fry the purple potato paste in the pan, add a proper amount of white sugar, and add it according to your favorite sweetness.
Step 4/13
Stir-fry until dry. It's best to stir-fry the mooncake stuffing hard, otherwise it's not easy to wrap. If the stuffing is wet, the mooncake will easily crack. It will be better to put it in a fresh-keeping bag and refrigerate it for one hour after cooling.
Step 5/13
To make the mooncake crust, you can also make the crust first and then stir-fry the stuffing, whatever you are used to. Mix syrup, peanut oil, scooped water, milk powder and flour, cover them with plastic wrap and let them stand for more than an hour.
Step 6/13
I made 75g moon cakes, with 25g crust and 5g stuffing. I can also mix the crust and stuffing according to my own preference.
Step 7/13
Put your hands on the crust to make it thin, and put the purple potato stuffing on it.
Step 8/13
Wrap up, roll some flour to prevent mucous membrane from being put into the mold
Step 9/13
Sprinkle some flour into the moon cake film to put the dough into it, and the mold will fall on the chopping board, and the moon cake embryo will be pressed against the chopping board with balanced force for compaction.
Step 1/13
Dumping and demoulding
Step 11/13
Preheat the oven at 18 degrees for ten minutes. All done, spray water on the moon cake embryo and bake in the middle of the oven for 5 minutes until the moon cake is shaped.
Step 12/13
Take out and brush a thin layer of egg yolk liquid (don't brush too much, it's ugly to bake too much), and then bake it in the oven for 15-2 minutes. The specific temperature and time depend on your own oven and observation.
The last step
Take it out of the oven and put it in a sealed bag. After one day, you can eat it when the oil returns and it becomes soft.