Purple Sweet Potato and Fig Jam Filling Snowy Mooncakes

Name: Purple Sweet Potato and Fig Jam Filling Snowy Mooncakes
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 60g Glutinous rice flour; 40g starch; 40g Sugar; 30ml Cooking oil; 220ml Dutch dairy cow cheese milk

by Xiancao'er

4.8 (1)

Favorite

4

Difficulty

Normal

Time

15m

Serving

3

@1@ Prepare all kinds of powder, milk and sugar.
@2@Milk, sugar, and cooking oil, mix well, sift into the powder, mix well to form a thin batter; steam for 20 minutes in a pot over water.
@3@Steamed batter, stir evenly and smoothly.
@4@Put it into a fresh-keeping bag, let it cool down or put it in the refrigerator, it is called ice skin.
@5@Prepare fig jam.
@6@join cake

Ingredients

Purple Sweet Potato and Fig Jam Filling Snowy Mooncakes

1. Prepare all kinds of powder, milk and sugar.

2. Mix the milk, sugar, and cooking oil well, sift into the powder, and mix well to form a thin batter; steam for 20 minutes in a pot.

3. Stir the steamed batter evenly and smoothly.

4. Put it into a fresh-keeping bag, let it stand to cool or put it in the refrigerator, that is, ice skin.

5. Prepare fig jam.

6. Add the cake powder and mix well.

7. Divide the snow skin and fig filling into 12 portions.

8. Take a piece of ice crust and place it on the fig filling.

9. Wrap the fillings in snowy skin, slowly push up with water, wrap and close.

10. Pour a little cake flour into the mold and shake it to pour out the excess cake flour. Put the wrapped ice dough into the dough, compact and demould.