Crystal Purple Sweet Potato Mooncake
1.
Wash and peel fresh purple sweet potato, steamed and mashed;
2.
Purple potato filling preparation: 250g cooked purple potato, 50g Jiale pure coconut milk, 50g milk, 35g fine sugar, 15g soybean oil
3.
Pour all the ingredients into the pot.
4.
Stir-fry until it does not stick to the spatula.
5.
Take out, let cool, divide into 10g red bean paste, knead round, freeze for later use;
6.
Crystal leather preparation: 250g crystal powder, 375ml warm water at 50~65℃
7.
Mix the crystal powder with warm water and stir until there are no particles;
8.
Cover with plastic wrap (pierce holes), steam for 25 minutes in a pot after boiling water, and steam until the crystal peel is completely transparent;
9.
Crystal purple sweet potato moon cake preparation materials: cake crust, purple sweet potato filling, appropriate amount of soybean oil (mainly used for smearing mold), moon cake mold, silicone spatula.
10.
Take 40g of the skin and 10g of the filling for each crystal mooncake;
11.
Wrap up and round;
12.
Use a mooncake device to press out into shape, refrigerate for half an hour before eating;
13.
Crystal purple sweet potato mooncakes are formed.
Tips:
1. The temperature of the crystal skin should not be lower than 45℃ (not good for shaping), and it should not be rubbed repeatedly (bubbles will occur);
2. The above formula can make about 14 crystal purple sweet potato mooncakes, and there will be a little remaining filling. The specific dosage can be adjusted according to your actual needs.
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