Purple Sweet Potato Hair Noodle Mooncake-chinese Scone

Name: Purple Sweet Potato Hair Noodle Mooncake-chinese Scone
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 550g High-gluten flour; 120g butter; 60g 70g 10g Caster sugar; 1 tsp salt; 2 tsp Dry yeast; 220ml milk; 2 pcs egg; 1200g Purple Sweet Potato; 80g raisin; 16 Salted egg yolk

by Baker's Gourmet World

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Recently, I have been making the King’s Yeast version of Scon for a long time, so I wanted to change the pattern and changed the cranberry to purple potato mash. The day before yesterday I felt that the 8 pieces of Scon were not enough for more than 8 people to taste, so I cut it with a biscuit mold. It’s a lot of pieces, but it was found that the purple potato mash will expose the purple sweet potatoes. Yesterday, the mashed pasta was divided into 42 small ingredients and packed with purple potato mash and raisins to make walnut-sized snacks. When it was just out of the oven, the unique scents of Scone and purple sweet potatoes in the full house wafted out of the door, leading all the kittens next door to the corridor. I made another portion of Scone noodles into 8 large doses, filled with the remaining purple potato mash and half of the salted egg yolk, and made them into small steamed buns. The baked buns have a special flavor, which made me think The appearance of the steamed buns is pressed into small mooncakes with a mooncake mold, is it just the British yeasted mooncakes? Haha, take a look at my work~~~"

Purple Sweet Potato Hair Noodle Mooncake-chinese Scone

1. Prepare all the ingredients

2. Sift the flour and mix with salt. Cut the butter into small pieces and add it to the flour. Knead the butter and flour with your hands to make it into a tea powder state.

3. Milk, dry yeast, sugar 60g, whole egg liquid and 1 egg are mixed evenly and added to the mixed flour.

4. Knead into a "three lights" state,

5. Wash and peel the fresh purple sweet potatoes, steam them and let them cool for later use.

6. Take out the refrigerated dough and divide it into 32 equal parts, flatten one of the ingredients into a bun skin shape, pack a filling, and close the mouth like a bean bun.

7. Add 10g of sugar for one egg.

8. Use a mooncake mold to form the cake and place it on the baking tray.

9. Brush the egg mixture on the dough, put it into the oven, and bake at 175-185 degrees for 15-20 minutes.

Tips:
1. Do not follow Junzhi's method of making noodles. My milk has decreased by about 20ml.

2. I added sugar to the egg liquid used for brushing the dough, so that the color is fast, especially when I take the first bite, it tastes good.

3. The oven is different, the temperature and time should be flexible.