1. First make purple sweet potato filling: 1. 3 purple sweet potatoes 320g, butter 15g, white sugar 20g, orange powder 20g, coconut milk 60ml2, first put the purple sweet potato into a large pot and steam, peel and press into a puree, pour in coconut milk Or pure milk blending
2. 1. Stir it into a puree and pour it into the pot, turn on a low heat and slowly fry for 5 minutes 2. Add sugar and mix well, stir-fry until melted, add 15g of butter 3. Pour in the orange powder, mix well and stir-fry 4. Purple mud It's very smooth and can be turned off like plasticine.
3. 1. Add cold boiled water to the ice skin flour, and keep stirring with chopsticks while adding it until the batter is uniform. 2. Add white oil to the batter until it is completely integrated. 3. Put the stirred batter in the refrigerator and chill and relax half of it. About hours
4. You need to make colorful snowy mooncakes, divide the dough, and add sieved purple potato puree, pumpkin puree, appropriate amount of red yeast rice powder, green tea powder, and chocolate sauce.
5. Divide the purple sweet potato filling, red bean paste filling, and cranberry filling into 12g each, and the skin 25g each
6. The finished snowy mooncakes can be eaten right away. It is recommended to keep them in the refrigerator for more than 4 hours to taste better overnight.
7. Finished picture
8. Drying box
9. Boxed snowy moon cakes for the most beloved
