Beijing Style Purple Sweet Potato Mooncake

Beijing Style Purple Sweet Potato Mooncake

1. Fry the flour until slightly yellow and let cool for later use.

2. Cook the syrup and let it cool for later use.

3. Add olive oil to the flour, and the syrup is evenly mixed by hand

4. Knead into a moderately hard, smooth and delicate dough

5. Add appropriate amount of cooked flour and raisins to the fried purple potato filling.

6. Grab it again and divide it into 20g fillings each.

7. Divide the purple sweet potato into 20 grams each, and divide the pie crust into 30 grams each.

8. Take a pie crust dough, flatten it with the palm of your hand, and put a filling on the pie crust.

9. Wrap the filling with the pie crust and slowly push it up until it is completely closed.

10. Mold powder

11. Put the wrapped cake into the mold.

12. Press it out gently, put it into the baking tray, brush the egg liquid on the upper layer, preheat the oven at 210 degrees, about 15 minutes

13. Take out and let cool and serve.