Purple Sweet Potato Mooncake
1.
Peel the purple sweet potato, slice it, and steam it in the pressure cooker: After the high heat is over, steam on low heat for about an hour. Until the purple sweet potato is completely soft and soft. Weigh down and take 270 grams, then add 15 grams of butter and 15 grams of sugar. Fully integrated.
2.
Stir 2 grams of alkaline water, add 20 grams of edible oil (they say peanut oil, I use edible rapeseed oil is okay), stir, add 50 grams of syrup and stir, then add 70 grams of plain flour, and fully blend.
3.
I have 15 grams of mooncake skin and 35 purple potato fillings (I think the skin is thinner, you can divide it by 20 grams and 30 grams, it should be better, but you need to adjust accordingly when preparing the ingredients), and poke it into a circle.
4.
Wrap the mooncake crust with a film and spread it out into a round crust, then wrap the filling in, hold it with your left hand, squeeze the filling with your right hand, wrap the crust on the left and right sides, and poke it round with your hands.
5.
Glue the wrapped ball with dry flour (so that the skin will not stick to the mold), put it in the mold, and release it after extrusion.
6.
Put the mooncakes in the baking tray one by one, and put a layer of oil-absorbing paper.
7.
Preheat the oven for 5 minutes, then place the baking tray on the middle layer, bake at 200°C for 5 minutes, then brush a layer on the mooncake surface with egg mixture, put it in, and bake at 180°C for 15 minutes, (according to our own Adjust the time of the oven accordingly)
8.
This is ready to be baked. Everyone said that they would be left outside for two days to let the oil return, but I don’t know.
