Purple Sweet Potato Mooncake
by Swallow 12138
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. The purple sweet potato is first cooked in a pressure cooker, then put in the wok and add butter and sugar. The pressure cooker does not have much water when cooked, so just stir evenly. Add low-powder blended oil, alkaline water, and invert syrup, mix well, knead into a dough, wake up for 30 minutes.
2. 25 grams each for dough and 20 grams each for purple sweet potato, divided into 8 equal parts
3. Wrap the purple sweet potato with dough, slowly move it up with your hands, and close the mouth to completely wrap the purple sweet potato.
4. Put the dough into a 45 g moon cake mold, sprinkle some dry powder into the mold to prevent it from sticking, gently press it down with your hands, pour it out, and place it on the baking tray.
5. Preheat the oven at 200 degrees, bake it in the middle layer for 20 minutes, and bake it for 5 minutes. Take out and brush with a layer of egg wash, so that the finished product looks good in color. The purple sweet potato mooncakes were freshly baked 20 minutes later.
6. The skin of the mooncake just baked is a bit dry, so I will eat it overnight. The oil is delicious, soft and oily.
