Name: Purple Sweet Potato Snowy Moon Cake
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 40g Arowana Pastry Wheat Flour; 30g Salad oil; 3 pcs egg; 30g Sugar; 30g milk; 100g Xuemei Niangfen; 10g Purple Sweet Potato Powder; 6g butter; 100g Light cream; 10g Powdered sugar

Purple Sweet Potato Snowy Moon Cake

by Soft blue crystal

4.6 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

The snowy moon cake, which has been very popular recently, is actually an upgraded version of Xuemei Niang, with an extra piece of cake added to it, but the taste is enriched. I use wheat flour for Arowana Pastry, 100% imported high-quality wheat, with lower gluten, it is not easy to become gluten when making cakes, and the chance of success is higher. The cakes made are fluffy and full, and the taste is soft. Paired with sticky ice crust and sweet cream, it is really enjoyable.

Purple Sweet Potato Snowy Moon Cake

1. Prepare all ingredients.

2. Pour the golden arowana pastry wheat flour into a flour sieve and sift once.

3. Mix the salad oil, egg yolk, and milk evenly.

4. Sift in the flour and stir well.

5. Add sugar to the egg whites three times and beat them to nine to distribute.

6. Mix the batter and egg whites evenly, pour them into the baking tray, put them in the oven, bake at 170 degrees for 18 minutes, let cool and set aside.

7. Mix the Xuemei Niang powder, milk, sugar, salad oil, and purple sweet potato powder evenly.

8. Sieve once.

9. Put it in a steamer and steam for 15 minutes.

10. Add the butter while it's hot, and knead well when it's not hot.

11. Divide the ice skin into 5 portions, take one and roll it into large pieces.

12. Whip the whipped cream with powdered sugar, squeeze the whipped cream, put a piece of cake, wrap it, pinch tightly and seal it, refrigerate for one hour before serving.

Tips:
1. You can fry the Xuemei Niang powder and use it as a hand powder, which can prevent sticking. Or when you roll the skin, cover it with a plastic wrap.
2. The snow skin must be rolled out to make it easier to pack.
3. Whip the whipped cream until it is set, not thin, it will not be easy to pack once thin. When wrapping, the ice skin on the seal should not touch the cream, otherwise it will not stick.
4. The mold used is the HELLO KIYT square bakeware.