1. Clean the yam and pumpkin;
2. Put it in a steamer and steam it;
3. Remove the yam skin while it is hot, add half of the powdered sugar and milk powder;
4. Press the yam into mud;
5. Add an appropriate amount of milk and grape seed oil, and mix finely and evenly;
6. Peel the pumpkin, add a small slice of yam, add the remaining powdered sugar and milk powder, and press into a puree;
7. Take 75 grams of yam and knead into balls;
8. I made two kinds, the two-color yam puree and pumpkin puree total 75 grams;
9. Put it into the mold and take off the mold to eat;
10. Does it look better if it is pressed out with a mold?
Tips:Production experience:
1. The yam must be iron rod yam, which has less water and waxy taste;
2. Pumpkin has more water content, so add a piece of yam;
3. Powdered sugar, milk powder and grape seed oil can be grasped by yourself. Powdered sugar and milk powder increase the taste. Grape seed oil is added to increase the adhesion and facilitate demoulding;
4. In this case, the Yangchen moon cake mold was used.
