Cantonese Style Coconut Purple Sweet Potato Mooncake
1.
To make inverted syrup: prepare a stainless steel pot or ceramic pot (do not use iron or aluminum pot), pour in water, turn off the heat after boiling on high heat, and pour the sugar into the pot. Stir a little with chopsticks to mix the sugar and water, then heat on medium heat, cook until the sugar is completely melted, do not stir again during this process.
2.
After the syrup is boiled, pour in the lemon juice. After it is boiled again, turn to low heat and simmer slowly. From this time until the syrup is cooked, do not stir the syrup again.
3.
Some of the sugar water may stick to the pot wall during the cooking process. You can use a brush to dip it in the water and brush it around the pot wall. When the water flows down the pot wall, the sugar on the pot wall can be washed into the pot.
4.
After cooking the syrup, turn off the heat (amber). After the syrup has cooled down, find a sealed jar and put the syrup in it. It can be used after one day, but it is best for one week.
5.
Make coconut fragrant purple sweet potato filling: Wash the purple sweet potato, steam it, peel it, and use the back of a spoon to crush it.
6.
Put butter in a non-stick pan, melted, pour in the mashed purple potato, stir evenly.
7.
Then add the milk, condensed milk, and sugar mixture and stir evenly.
8.
Sprinkle in the minced coconut, fry until slightly dry, let cool and set aside.
9.
To make mooncake skins and make mooncakes: invert syrup, salad oil, soap (mixing baking soda and water) into a bowl, and stir evenly with a manual whisk.
10.
Pour the flour through a sieve and mix it with a spatula to form a dough. The freshly mixed dough is very sticky. Wrap the dough with plastic wrap and put it in the refrigerator for 90 minutes.
11.
Take out the dough from the refrigerator and divide it into 20 equal portions.
12.
Let cool coconut-flavored purple sweet potato filling is divided into 20 equal parts.
13.
Pat some flour on your hand to prevent sticking, take a piece of skin and squash it in the palm of your hand. Put the filling on the skin, push the mooncake skin with the big thenar part of your left hand, and use your fingers to continuously rotate the skin and filling, so that the skin is slowly wrapped on the filling.
14.
After wrapping, carefully round the mouth.
15.
Put some flour in the moon cake mold, press the mouth of the mold with your palm, and shake it a few times to spread the flour evenly in the mold. Pour out the excess flour, put the wrapped moon cake blank into the mold, and press the shape on the chopping board.
16.
Carefully move the pressed mooncakes to the baking tray. After the mooncakes are wrapped, spray a little water on the surface and put them in a preheated oven with a high and low fire at 180°C and bake for 5 minutes.
17.
Then take it out, brush a thin layer of egg yolk water on the surface, put it in the oven again, bake for about 10-15 minutes, until the surface is golden and ready to go out of the oven.
18.
After the mooncakes have cooled, they should be sealed and preserved. Wait 2-3 days for the oil to return before eating.
