1. Prepare materials
2. The purple sweet potato is peeled and sliced, then steamed in the nest, softened and pressed into a mud with an instrument. If you want a fine taste, you can use a dense screen to crush and sieve, and it will become like the picture above. If you want a chewy texture, you can press it directly into a puree. Then add the purple sweet potato mash with white sugar (add according to your own sweetness) and stir fry in the flat bottom until it is sticky.
3. Since I forgot to take a photo, just talk about the steps. The fresh lotus seeds are cored, and then put in water and boiled for about 1-2 hours until the lotus seeds can be crushed directly by hand. Use a sieve to sift the water, you can directly use a mixer to stir into a puree, or use a spoon to press the lotus seeds into a puree and sieve. Finally, add white granulated sugar to the lotus seed paste and stir fry in the flat bottom. Add oil 2-3 times during the process, and fry until there is no moisture and it is a little sticky.
4. Add milk to salad oil
5. Add invert syrup
6. Beat in the eggs
7. Stir the milk, salad oil, invert syrup, and eggs until the salad oil is no longer visible.
8. Add sifted all-purpose flour
9. Stir evenly
10. After mixing it into a dough, take it out and put it on a silicone pad and knead it evenly. Remember not to knead it for too long, otherwise it will get muscular.
11. After kneading into a dough, wrap it in plastic wrap and let it stand for 30 minutes.
12. Salted egg to white and yellow
13. Rinse the egg yolk gently with water to remove the salty smell (this method can avoid the step of baking the egg yolk in the oven until half-cooked).
14. Put the washed salted egg yolk on the greased paper to drain the water and set aside.
15. The moon cake I made this time is 75g, so I divided the crust into 35g and the filling 40g
16. Put the salted egg yolk into the lotus paste filling and wrap it into a circle
17. Wrap the pie wrapper with lotus seed paste and egg yolk
18. Wrap the crust with the filling and make a round
19. Put the moon cake into a cake mold and press it into shape. You can gently repeat the pressing several times when pressing, so that the pattern will be clearer.
20. By analogy, all moon cakes are pressed into shape. Preheat the upper and lower layers of the oven to 170 degrees, then put the formed moon cakes in the oven and bake for 10 minutes, then lightly brush with a thin layer of egg yolk liquid, and then bake for about 15 minutes.
21. Each oven is different, and the mooncakes are tortured to change their color and smell bursts of cake fragrance.
