Purple Sweet Potato Mooncake

Purple Sweet Potato Mooncake

1. Prepare the inverted syrup two days in advance (enough for two years) 500 grams of finished product: 400 grams of fine sugar, 280 grams of water, 45-50 grams of fresh lime juice (if not available, use vinegar instead), and put the sugar in a stainless steel or porcelain pot Add water, stir slightly, and heat on medium heat without stirring.

2. After the sugar water is boiled, pour in the lemon juice, boil it again, turn to low heat, do not stir, otherwise the sugar will stick to the pot wall and crystallize (brush the water on the pot wall and wash the sugar back).

3. If the water evaporates too fast, but the color is not yet in place, add water. Don't let the water evaporate. The temperature of the syrup is too high and it will become hard after cooling (you can cover it when you cook). The longer the cooking time, the darker the syrup becomes. It will become darker amber (close to the color of honey) in about 40-60 minutes, and the viscosity will be thinner than honey. After the syrup has cooled down after turning off the heat, find a clean container to store it and let it stand for 1 day before use (it will thicken after cooling). Note: Do not heat the bottle, because if you get through it, it will be very difficult to make it solidify in the bottle! Be sure to wait until it is completely cooled to confirm success before bottling. If it fails, just add an appropriate amount of water to boil again, and then stir evenly.

4. Make the pie filling one day in advance: Bake the purple sweet potato in a microwave oven, peel and crumble it.

5. Add milk powder and butter, stir fry and mix evenly into purple potato filling.

6. After cooling, it is divided into 70g and 40g sizes. Try not to leave seams and freeze hard in the refrigerator. Note: It is best to roll the filling into a nearly square shape when the square mooncake is divided, because it is not hard to push the crust, but it is difficult to press it into a square when it is hard.

7. Mix 204g of invert syrup with 3g of liquid soap, then add 50g of vegetable oil and mix well.

8. Add 245 grams of flour, 6 grams of milk powder, and 5 grams of custard powder to the syrup and mix.

9. Mix into a dough and put in the refrigerator for 1 hour.

10. The cake dough is divided into 30g and 14g noodles (100g square and 44g round moon cakes are made respectively).

11. Squeeze the dough, put the filling in the center, slowly push up the dough, wrap the filling thinly, and skim off any excess dough.

12. The green body is rolled in the high powder until it is not sticky, and the shape of the moon cake mold is slightly pressed into a shape smaller than that of the moon cake mold, and placed into the moon cake mold sprinkled with thin powder.

13. Put the baking sheet on the baking cloth, and press out the moon cake (the push rod shakes slightly when it is pressed out, and the mold is released).

14. After preheating the oven at 200℃, bake the middle layer for 5 minutes, take out the surface and spray water, continue to bake at 180℃ for 10 minutes, and brush the skin with egg liquid (egg yolk/white=4:1).

15. Observe carefully after returning to the oven, and bake at 150°C until the crust is golden and fragrant.

16. Move to the grill and let cool completely.

17. Wait a day or two for the crust to return to the oil before eating.

Tips:

1. The mooncake filling must be fried dry, otherwise the filling will be difficult to form, the crust will crack after baking, or the crust and filling will separate.
2. The crust of Cantonese-style mooncakes is soft and sticky when they are just reconciled. The countermeasure is to freeze hard in the refrigerator and wear disposable gloves. If it is too sticky, add some flour.
3. The loose Cantonese-style mooncake crust is shiny and moist, and it is harder than just made, and has good ductility. If it is too dry, it will crack, then add some oil.
4. The ratio of the crust to the filling of the square 100g moon cake is 3:7, the smaller the moon cake, the greater the ratio of the crust.
5. When pressing the mold, the left hand squeezes the mold to prevent it from shifting, and the right hand presses the handle firmly, and the pattern on the surface of the moon cake is completely clear.
6. It does not matter if there are small cracks in the mooncakes when they are out of the oven, they will be automatically repaired after cooling, and the cracks will disappear the next day.
7. The inverted syrup can last for one year, so it is enough to cook for two years at a time.
8. The crust will not dry hard until the oil is returned. Different quality invert syrups and different formulas result in different speeds. Mine usually takes half a day.