2
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You can start peeling the purple sweet potato when it is cooled to be not hot, then mash it into mud, then add condensed milk, one spoonful at a time, mix and knead it evenly, then add another spoonful, and repeat several times until all condensed milk is added. The amount of condensed milk can be added or reduced at will according to your favorite sweetness. Then knead the purple potato into a ball, wrap it with plastic wrap and put it in the refrigerator for later use.
three
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Exercise 2 of filling the heart. Press the purple potato into small pieces and put it in a blender. Add milk, whipped cream, sugar and purple potato powder in turn (it can be omitted). Then start the blender and stir it into mud. 3. Then sieve and pour into a non-stick pan, add the softened gelatin tablets and cook for about 3-5 minutes until it is semi-flowing. Then cool it, put it in a paper bag and freeze it in the refrigerator for 2-3 hours or more. 4. Take out the frozen core stuffing, and knead it several times through the paper bag to make the stuffing softer and easier to squeeze. Then, for the convenience of operation, you can squeeze it into 5-7 grams of balls with a paper bag first, and then put it back in the refrigerator without covering it with plastic wrap. You can also ignore this step and squeeze it directly into the filling.
four
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1. Let the butter completely soften at room temperature, then stir it evenly with an egg beater and send it to a slightly white state. 2. Add three flowers of light milk and egg liquid in turn and stir well. 3. Sift in the low-gluten flour and custard powder and knead them into a ball by hand. After kneading into a smooth dough, there is no need to knead it. The kneaded dough is soft, smooth and non-sticky. It doesn't matter if there is a crack, as long as it can be smoothed. Then wrap it with plastic wrap or plastic bag and put it in the refrigerator for at least 1 hour.
five
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Divide the purple potato into small pieces and knead into a circle, each piece is 20g.
six
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Press the purple sweet potato stuffing in the middle and knead it into a small bowl. Put the stuffing in and wrap it. Then put it in the refrigerator and freeze it for at least 1 hour or more.
seven
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Then cut the crust into equal parts, 25g each. If you like a thin crust, 20 grams is fine. Then flatten the crust, wrap the stuffing in and wrap it tightly. Try not to leave a gap between the crust and the filling.
eight
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Next, coat a thin layer of corn starch on the moon cake balls, pat off the excess parts, brush the moon cake mold with flour again, also pat off the excess flour, and then put the moon cake balls into the mold to make patterns. Frozen pressed moon cakes in the refrigerator for 2 hours or more until they harden.
nine
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After the moon cake is frozen, don't heat it, just spray a little water on the surface of the moon cake, then put it in the oven and bake it at 230 degrees Celsius for 8- 10 minutes. Take it out and brush it with a thin layer of egg liquid, then bake it in the oven at 200 degrees for 3 minutes, then take it out and brush it with a thin layer of honey water, and then bake it in the oven at 200 degrees for 2-3 minutes. Pay attention to the changes in the state of moon cakes when baking.
The crust of freshly baked moon cakes is a little soft, but it is hard and brittle after cooling, just like eating cookies, but it will become soft after sealing and oil return for a day or two.