Purple Sweet Potato Mooncake

Name: Purple Sweet Potato Mooncake
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 100g Invert syrup; 200g Low-gluten flour; 300g Purple potato filling; 40g Corn oil; 3g Depending on the water

by Move a stool to watch the show 08

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

I made potato stuffing a while ago. I made moon cakes just during the Mid-Autumn Festival, and the kids like to eat them.

Ingredients

Purple Sweet Potato Mooncake

1. Add invert syrup to water, add corn oil and mix well

2. Then add the flour

3. Soft into small pieces

4. Then soften until the surface is smooth and put in the refrigerator for 2 hours

5. 30 grams of purple sweet potato filling is ready

6. Wake up noodles 20 grams each divided into small pieces

7. Purple potato stuffing wrapped in dough

8. Pack all

9. Take a mold and put the embossing on it

10. Then put on the mooncake ball

11. Pressed moon cake

12. Spray a layer of water

13. Then cool for a while and brush with a layer of egg liquid

14. Then bake at 180 degrees for 5 minutes in the oven, then cool and add in at 160 degrees and bake for 15 minutes.

15. Baked

16. Quite delicious

Tips:
Making mooncakes at home is very delicious and delicious. If you make them and put them indoors, you can get the oil back the next day.

Comments

Similar recipes

Purple Sweet Potato Mooncake

Ingredients

Purple Sweet Potato Mooncake

Comments

Similar recipes

Purple Sweet Potato Mooncake

Cantonese-style Moon Cakes

Mooncakes with Egg Yolk and Lotus Seed Paste

Cantonese-style Egg Yolk and Lotus Paste Mooncakes

Cantonese-style Mooncake with Lotus Seed Paste and Egg Yolk (super Full Version)

Cantonese-style Egg Yolk and Lotus Paste Mooncakes

Cantonese-style Moon Cakes

Mooncakes with Egg Yolk and Lotus Seed Paste