Purple Sweet Potato Mooncake
1.
Put the inverted syrup, camellia oil, and liquid soap together in a container and stir evenly with chopsticks; I used the inverted syrup made last year. The longer the inverted syrup is left, the better the oil-returning effect of the mooncakes made, generally at least It needs to be cooked a week in advance. Let me share my approach: Put 360g of water and 790g of white sugar in a small pot, bring to a boil on high heat, add 85g of fresh lemon juice, and simmer on low heat after boiling, without stirring the whole process, about 1 About hours, the color is yellow and bright, like honey. Don't boil it too thick, because the syrup will be thicker after cooling. This amount of syrup can be used to make a lot of moon cakes. If it is not made in batches, it is enough for household use. If you can't use it up, put it in a clean bottle and seal it well, it won't break, and you can continue to use it in the next year;
In addition, the soap is also edible alkaline water. I use edible alkaline and clean water to dissolve it. The amount is very small, just a little bit.
2.
Pour the flour into a small bowl, the flour here is ordinary all-purpose flour;
3.
Stir it with chopsticks into a flocculent shape, then knead it with your hands until smooth; then put it in a fresh-keeping bag and put it in the refrigerator for one hour;
4.
The purple sweet potato is steamed in the pot, then let cool and peeled, put in a large bowl, 360g in the recipe is the weight after steaming and peeling;
5.
Use a mud press to press the purple sweet potato into purple sweet potato mash. If you don't have a mud press, you can use a spoon to press it. The purple sweet potato is already soft and very easy to press;
6.
Add honey to the pressed purple potato. The purple potato itself has a sweet taste, but if it is made into mooncake filling, the sweetness is not enough. After the purple potato is steamed, the noodles will become dry, and honey is added to make the filling taste. Would be better
7.
Press and mix with a spoon to mix honey and purple potato mash to make purple potato filling;
8.
Divide the prepared purple potato filling into 9 equal parts, then knead into a ball shape, set aside, cover with plastic wrap and set aside;
9.
Take out the refrigerated crust dough and divide it evenly into 9 portions. Knead each portion into a ball shape and set aside for later use;
10.
Take one of the balls and use a rolling pin to roll it into a pie crust;
11.
Put a purple sweet potato ball in the middle of the crust;
12.
Close the mouth, wrap the purple potato filling in the pie crust, set aside, roll out all the pie crusts in turn, and wrap the remaining purple potato filling;
13.
Prepare some dry flour. Next, we will use the moon cake mold to print the pattern. The flower pieces are assembled. First, put some dry flour in the moon cake mold, and then pour out the flour, so that there will be a thin layer of flour on the inner wall of the moon cake mold. Can be anti-sticking;
14.
Put the mooncake ball with the previously wrapped filling into the mooncake mold, press it down with the palm of your hand, and then loosen it;
15.
Lift up the mold and a raw mooncake embryo with a pattern is ready;
16.
A set of moon cake mold has six different patterns of flower pieces, which can be assembled and used by yourself. Before each use, sprinkle a layer of dry flour, pour out the dry flour, and then press the moon cake ball to prevent the mold from damaging the appearance of the crust;
17.
Spread a layer of baking oil paper on the baking tray, and place the prepared moon cakes on top. This baking tray comes with the Changdi ZTBDF25L steam oven. The bottom is flat and the moon cakes are suitable for placing. One plate contains exactly 9 pieces of 75g. moon cake;
18.
The oven is 180 degrees, the upper and lower pipes are heated, the total setting time is 25 minutes, and the baking tray is not placed in the first 5 minutes, and the temperature in the oven rises to preheat. When the time shows 20 minutes, put the baking tray with moon cakes into it In the middle of the oven, close the oven door and bake;
19.
Take the yolk of an egg, add 10g of water and stir into yolk water for later use;
20.
After the mooncake is baked for 5 minutes, take it out. Use a brush to apply a layer of egg yolk water on the surface of the mooncake, then put it back in the middle of the oven and continue to bake for 15 minutes;
21.
When the oven is working, there is a built-in lighting lamp, through the glass mirror you can clearly see the changes of the moon cake, the lighting lamp can be turned off or on by itself;
22.
When the time is up, the oven work is over, the mooncakes are taken out, the color is even and consistent, and the color of the baked is just right. If you like a darker color, you can add two more minutes, but I think this color is fine. Cantonese mooncakes need to be returned Oil, the color will be darker after returning to the oil;
23.
The baked mooncakes are enlarged and aired on the net to cool, and after they have been allowed to cool, they are put into a box, and then taken out after 12 hours, the oil will return; the picture above is the purple sweet potato mooncakes just out of the oven and waiting to be cooled, while the picture below is the past. The mooncakes that have returned to the oil overnight are obviously darker in color, and the skin is more oily and shiny.
24.
If you use freshly boiled invert syrup, the oil return may be slower. Pack the mooncakes after cooling and put them in the refrigerator for about three days. It’s no problem, but after all, it’s purely handmade. Additives are not high-oil, high-sugar and anti-corrosion fillings. It is better to eat them as soon as possible.
25.
Therefore, my family makes less each time. A plate of nine is just right. If you want to eat, you can make fresh ones in two days. If you are like me and don't want to eat moon cakes with high oil and sugar, you can try this method. Purple potato filling is still very good.
Tips:
Purple potato is also called black potato, and the potato flesh is purple to deep purple. Purple sweet potato is rich in protein, starch, pectin, cellulose, amino acids, vitamins and a variety of minerals. It is also rich in selenium and anthocyanins. It is rich in nutrients and has special health care functions. The protein and amino acids in it are very easy to Digested and absorbed by the body. The vitamin A rich in purple sweet potato can improve eyesight and mucosal epithelial cells of the skin. Vitamin C can synthesize collagen protein normally and prevent the occurrence of scurvy. Anthocyanins are natural and powerful free radical scavengers.
