Purple Sweet Potato Peach Mountain Mooncake

Name: Purple Sweet Potato Peach Mountain Mooncake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 180g White Kidney Bean Paste; 10g butter; 10+9g Boiled egg yolk; 3g Red yeast powder; 3g cocoa powder; Some milk powder; 505g Purple potato filling

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

This is the purpose of making white bean paste filling last time-Japanese-style Momoyama mooncakes. Momoyama Mooncake is a type of Japanese wagashi, named after it originated in Momoyama, Japan. Its pie crust is made of white kidney bean paste, egg yolk, milk, cream and other materials to make it has a unique flavor and delicate taste. Taoshan moon cakes will not change color during the baking process, so they can show rich colors and fancy patterns. However, there are few detailed methods on the Internet for pie crusts, and most of them are made by buying ready-made peach mountain crust powder. I don't like that kind of ready-made things. Although the performance may be better, it is more interesting to make your own skins.

Ingredients

Purple Sweet Potato Peach Mountain Mooncake

1. Ingredients for the crust: 180 grams of white kidney bean paste filling, 10+9 grams of cooked egg yolk, 10 grams of butter, 3 grams of red yeast rice powder, 3 grams of cocoa powder, appropriate amount of milk powder (used to adjust the hardness of the crust)
Filling: 505 grams of commercially available purple sweet potato filling

Purple Sweet Potato Peach Mountain Mooncake recipe

2. 10g cooked egg yolk, sift and add to the bean paste filling, rub evenly. Then add butter and knead evenly

3. If the crust is relatively thin, soft and sticky, add an appropriate amount of milk powder and knead it evenly to become a non-sticky dough

4. Divide the crust dough into three equal parts, add red yeast rice powder, cocoa powder, and the remaining 9 grams of cooked egg yolk, and knead evenly to form colored dough. Cut into 9 grams each

5. Divide the purple sweet potato filling into 21 g balls. Take a piece of pie crust dough, flatten it, put in the filling, wrap it and round it. Put it into the moon cake mold and press out the pattern.

6. Wrap it and round it. Put it into the moon cake mold and press out the pattern.

7. Brush the surface with a thin layer of water, put it in a preheated 170 degree oven, and bake for about 10-15 minutes.

Tips:
The main purpose of adding milk powder when making the crust is to adjust the softness and hardness. Can the dosage be adjusted according to the actual situation? You can also use cooked flour instead.
When pressing the mold, there is no need to dust the mold, just put it directly into the mold, and just brush a thin layer of water on the surface before baking.
The freshly baked mooncakes have a crispy and hard surface. After being left for a day, they will have a better taste after softening.