Purple Heart Lotus Paste Mooncake

Name: Purple Heart Lotus Paste Mooncake
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 115g Mooncake special powder; 5g milk powder; 75g Invert syrup; 2g Purple Sweet Potato Powder; 2g Alkaline water; 25g Peanut oil; 104g Dongrong lotus seed filling; 36g Purple Sweet Bean Paste

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

Originally, I planned to use rose bean paste filling to complete this idea. However, the rose bean paste filling contributed to the rose nut mooncakes. I thought this idea could not be completed. Suddenly found that there was still a small piece of purple sweet potato bean paste. So, taking advantage of this moon cake mission, the purple heart lotus paste was baked in this oven. There are only these four, there are no more.

Ingredients

Purple Heart Lotus Paste Mooncake

1. Cake crust: 115g special powder for mooncakes, 75g inverted syrup, 2g lye, 25g peanut oil, 5g milk powder, 2g purple sweet potato powder

Filling: 104 grams of winter puree and lotus seed filling, 36 grams of purple sweet potato bean paste

Purple Heart Lotus Paste Mooncake recipe

2. Adjust the pie crust material into a moderately hard dough, take about 58 grams, add purple sweet potato flour, and knead it into a uniform dough, relax for 30 minutes, and divide into 15 grams each

3. The lotus paste filling and the purple potato filling are divided into 4 equal parts. Press the lotus seed paste into a small nest, wrap it in the purple sweet potato filling, close the mouth,

4. Rub round. Flatten the purple crust, wrap it with the lotus paste filling, close the mouth and make a round

5. Put it into a powdered mold and press to form. Unmold, put in a baking tray, spray water on the surface, put it in the middle of the oven, heat up and down at 200 degrees, bake for 15-20 minutes, the surface is cooked, and it can be out of the oven without waiting for the color.