Purple Sweet Potato and Coconut Pastry Mooncakes

Purple Sweet Potato and Coconut Pastry Mooncakes

by Weilan Weibo

5.0 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

4

You don’t need to buy Mid-Autumn Mooncakes. We teach you to make Soviet-style mooncakes at home. No need to invert syrup, no water, no need to return oil. Just like we usually make shortbread, there is no difficulty. The recipe is for you. , You don’t need to wait for the oil to come out of the oven, you can eat it directly and remove the slag without being greasy.

The Soviet-style moon cake is a kind of moon cake that my family loves very much. It is crunchy, crispy, layered, heavy oil but not greasy. It can be made into sweet flavor or salty flavor. The sweet moon cake I made today is baked. The flour is added with purple sweet potato powder. The color is more beautiful. The skin is crispy. The filling is the coconut filling that children love. It is not greasy and has a good taste. The more chewy, the more fragrant. If you don't have an oven, you can also choose to bake, and the fillings are up to your favorite taste. Let’s do it with me next!

Purple Sweet Potato and Coconut Pastry Mooncakes

1. I don’t have all-purpose flour at home. I use a 1:1 mixture of Arowana bread flour and cake flour to make the oil crust, which is very easy to use and has a sense of layering. If you have all-purpose flour, you can use all-purpose flour directly, or add 20% starch to the flour. I chose coconut oil for this meringue mooncake, which matches well with the coconut paste filling. It's really fragrant! The smell of coconut that is out of the house is really mouth-watering. There is no colorless and odorless vegetable oil or butter or lard.

Purple Sweet Potato and Coconut Pastry Mooncakes recipe

2. Prepare ingredients, sift the flour in advance, coconut oil is solid, take it out of the refrigerator in advance to soften, coconut oil has high nutritional value, can reduce cholesterol ratio, can be used for beauty and anti-aging, can improve metabolism, antibacterial, antiviral, and activate thyroid function , Maintain energy levels, stabilize blood sugar.

Purple Sweet Potato and Coconut Pastry Mooncakes recipe

3. Make oil crust: Mix 75 bread flour and 75g cake flour evenly and sieve. Melt coconut oil in water, add powdered sugar, flour and warm water until there is no dry powder, and then knead it into a dough. Note that coconut oil is different from lard. Reserve it when making the dough 10g of warm water depends on the situation.

To make shortbread: 50g melted coconut oil, add 100g low-gluten flour, 10g purple potato flour and make shortbread. Cover the two kneaded doughs with plastic wrap. Pastry flour can not be mixed, you must use low-gluten flour, I choose Arowana cake flour, low gluten, strong water absorption, easy to use.

Purple Sweet Potato and Coconut Pastry Mooncakes recipe

4. To make the filling: coconut oil melted in water, add sugar and stir until it is emulsified, then add egg and milk. Stir well until it is emulsified, add the minced coconut, add the minced coconut slowly, depending on the dry and wet state, don't get too dry, otherwise it won't clump and make it difficult to handle. Let stand for about half an hour to allow the coconut paste to fully absorb the liquid.

Purple Sweet Potato and Coconut Pastry Mooncakes recipe

5. Then make a dough, plan to make 12 moon cakes, evenly divided into 12 equal parts.

Purple Sweet Potato and Coconut Pastry Mooncakes recipe

6. The oil crust and puff pastry are evenly divided into 6 doses.

Purple Sweet Potato and Coconut Pastry Mooncakes recipe

7. Take an oily skin, wrap it with a shortbread, and so on, cover it with plastic wrap, or buckle the basin to prevent it from drying out.

Purple Sweet Potato and Coconut Pastry Mooncakes recipe

8. Take a dough, roll it into a cake, and roll it up from one end. Cover with plastic wrap and relax for 10 minutes after all the rolls are finished.

Purple Sweet Potato and Coconut Pastry Mooncakes recipe

9. Take a piece of dough and roll it lengthwise into a cake and roll it up, all done, cover with plastic wrap and relax for 10 minutes.

Purple Sweet Potato and Coconut Pastry Mooncakes recipe

10. Then take a dough and cut it from the middle with the cross section facing up.

Purple Sweet Potato and Coconut Pastry Mooncakes recipe

11. Press flat, roll into a round cake, wrap with coconut paste filling on the cross-section side, close and pinch it like a bun.

Purple Sweet Potato and Coconut Pastry Mooncakes recipe

12. Prepare all the moon cakes and place them on the baking tray. Preheat the upper and lower fire at 160 degrees, and bake the middle layer for about 25 minutes, depending on the size of the mooncake.

Purple Sweet Potato and Coconut Pastry Mooncakes recipe

13. It's ready to be eaten when it's out of the oven!

Purple Sweet Potato and Coconut Pastry Mooncakes recipe

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