1. Spare ingredients for the crust and spare ingredients for the filling
2. Pour invert syrup, soap and vegetable oil into a large bowl and mix, sift into low-gluten flour
3. Mix into a uniform dough, wrap it in plastic wrap and wake up for one hour, peel the purple potato, wash it, and slice it
4. Put it in the steamer, steam it, and press into a delicate mashed potato
5. Put in a non-stick pan, add appropriate amount of butter, fry to remove excess water, add appropriate amount of sugar and orange powder
6. After the purple potato filling is fried, divide it into 27 g balls, and divide the awake dough into 18 g balls
7. Put the small balls on the plastic wrap and press them into round slices (the size should be enough to cover the bean paste filling) and put the purple sweet potato filling
8. Gently close the mouth (the dough is very extensible, just push it slowly) and then roll into the palm of your hand
9. Wrap a small amount of low powder on the outer skin (to prevent sticking to the mold) and put the ball into the mold
10. Press upside down in the baking pan covered with greased paper, press lightly (not too hard) and then demould, the finished moon cakes are neatly arranged in the baking pan
11. Preheat the oven to 200 degrees, middle layer, 20 minutes, bake for 5 minutes, take out and brush with a layer of egg liquid, and continue to bake for 15 minutes, take it out and let cool (after one day, it will be more beautiful after returning to the oil)
![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
