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 a square baking pan, line them with greased paper, 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 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.
The cake slices are cut to size with a circular tool.
13.
Squeeze the whipped cream, put a piece of cake, wrap it, pinch tightly, and 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.
